Mario's Chicken Saltimbocca with Capers and Grapefruit
Recently served this to company and it was a big hit! It was a change up on traditional and the grapefruit made it so fresh. Beware of the toothpicks or remove before serving :)
My biggest hint is to have everything chopped and ready to add because this recipe really comes together fast.
1 Grapefruit ( segment into pieces reserving all juices and cut each into thirds)
6 Chicken Thighs (boneless; skin on; pounded thin) * I only had boneless skinless*
Salt and Pepper
Parmigiano-Reggiano
6 slices Prosciutto
All-Purpose Flour (for dredging)
Olive Oil
2 tablespoons Butter
3 Garlic cloves (minced)
4 tablespoons Capers
10 large Green Olives (cut into quarters)
1 cup Dry White Wine
1 cup Chicken Stock
1 Lemon (juice)
3 tablespoons Flat-Leaf Parsley (chopped)
1 Endive (sliced 1/2-inch thick)
Heat large sauté pan with EVOO on med high heat
Meantime season the chicken thighs with salt and pepper and place skin side down on a cutting board. Grate Parmigiano evenly on the flesh side of the chicken and press a piece of prosciutto on top.**Because mine were boneless I wrapped the entire piece of prosciutto around each thigh and did not fold in half** Fold the thigh in half (so the skin is on the outside) and secure with a toothpick. Dredge in flour and shake off the excess.
Add about 3 tablespoons of olive oil to the pan and then add the chicken thighs. Work in batches so as not to overcrowd the pan, adding more oil as needed. Brown on each side until golden, 3 to 4 minutes per side. Drain off excess oil, leaving about 2 tablespoons in the pan
Add in the butter. Toss in the garlic, capers and olives. Saute for one minute. Pour in the wine and bring to a boil. Cook for 30 seconds and then add in the reserved grapefruit juice. Add the chicken stock and swirl to emulsify. Simmer until thick.
Take the pan off the heat and adjust the seasoning with the lemon juice, salt and pepper. Stir in the parsley, endive and the segmented grapefruit. Remove chicken to a platter along with the sauce.
My biggest hint is to have everything chopped and ready to add because this recipe really comes together fast.
Meantime season the chicken thighs with salt and pepper and place skin side down on a cutting board. Grate Parmigiano evenly on the flesh side of the chicken and press a piece of prosciutto on top.**Because mine were boneless I wrapped the entire piece of prosciutto around each thigh and did not fold in half** Fold the thigh in half (so the skin is on the outside) and secure with a toothpick. Dredge in flour and shake off the excess.
Add about 3 tablespoons of olive oil to the pan and then add the chicken thighs. Work in batches so as not to overcrowd the pan, adding more oil as needed. Brown on each side until golden, 3 to 4 minutes per side. Drain off excess oil, leaving about 2 tablespoons in the pan
Add in the butter. Toss in the garlic, capers and olives. Saute for one minute. Pour in the wine and bring to a boil. Cook for 30 seconds and then add in the reserved grapefruit juice. Add the chicken stock and swirl to emulsify. Simmer until thick.
Take the pan off the heat and adjust the seasoning with the lemon juice, salt and pepper. Stir in the parsley, endive and the segmented grapefruit. Remove chicken to a platter along with the sauce.
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