Chicken With Prosciutto and Sage

By Florence Fabricant

Chicken With Prosciutto and Sage
Julia Gartland for The New York Times.  Food Stylist: Monica Pierini.
Total Time
75 minutes
Rating
4(232)
Comments
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Versatility is what you get with this dish, which borrows its flavors from the Italian staple saltimbocca, a combination of veal, prosciutto and sage. Here, the dark meat of chicken takes the place of veal, and instead of meat slices topped with the ham and herbs, there are plump bundles with the sage inside. Boneless chicken thighs make for easier slicing. Leaving the skin on to brown, provides more flavor, especially with some of the sage tucked underneath. Fingerling potatoes simmer as the chicken braises, and fresh peas contribute a touch of spring for a one-pot meal, not instant but hardly demanding. A final, judicious splash of balsamic vinegar intensifies the sauce.

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Ingredients

Yield:6 servings
  • 1tablespoon unsalted butter
  • 6large boneless, skin-on chicken thighs (about 6 ounces each)
  • ½cup finely chopped fennel bulb (about ¼ bulb)
  • ½cup finely chopped red onion (about ½ onion)
  • Salt and ground black pepper
  • ½teaspoon ground sage
  • 18medium-size fingerling potatoes (about 1 pound)
  • 1½cups chicken stock
  • 18fresh sage leaves (from a small bunch), plus a few sprigs for garnish
  • 12thin slices prosciutto (about 5 ounces)
  • ⅔cup shelled peas
  • 1teaspoon good-quality balsamic vinegar
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

439 calories; 25 grams fat; 8 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 5 grams polyunsaturated fat; 22 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 31 grams protein; 867 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Melt butter in a large sauté pan over medium-high heat. Add chicken thighs, skin side down, and sear until skin is nicely browned, about 5 to 7 minutes. Remove chicken to a platter, skin side up. Reduce heat to low, add fennel and onion to sauté pan, season with salt and pepper, stir in ground sage and cook until translucent, about 5 minutes. Add potatoes, stir, add stock, bring to a simmer, cover and cook until potatoes are just about tender when pierced with a paring knife, 15 minutes.

  2. Step 2

    While potatoes are cooking, tuck a sage leaf under the skin of each thigh. Turn thighs over and season the flesh side of each with salt and pepper, and place 2 sage leaves on each. Roll each thigh into a bundle, skin side out, and wrap in prosciutto, using 2 overlapping slices for each to fully enclose the chicken. Tuck wrapped chicken, seam side down, in among the potatoes in the sauté pan. Add the peas. Cover and cook for 20 minutes, basting chicken with pan juices halfway through.

  3. Step 3

    Remove chicken to a warm platter and surround with potatoes. Stir vinegar into the pan sauce, add salt and pepper if needed, and pour, including the peas, over and around the chicken and potatoes. Garnish platter with sage and serve.

Ratings

4 out of 5
232 user ratings
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Comments

Emily

I deboned chicken thighs to make this dish (having never seen skin-on boneless thighs at the supermarket), but next time I would save that step by using boneless skinless thighs, dusted with flour, and extra butter/oil. The crispy skin is lost under the prosciutto anyway! In all, however, this is a delicious dish, and the note added by the touch of balsamic at the end is wonderful. (I was out of potatoes so reduced the stock to one cup and served over orzo).

Amy

I also used boneless, skinless thighs and just browned them til golden. I used toothpicks to keep everything together while cooking, in place of the prosciutto.

Connie M

I love sage, Prosciutto and chicken thighs, thought this would be a winner, but it didn’t do it for me. I didn’t think it was worth the effort.

Kate

I love all the ingredients in this recipe but the result was meh.

Rob

A lot of prep work for a mediocre dish, though it did taste a bit better as reheated leftovers the next night.

Sarah

I found the sage too strong, and that was after using fewer fresh sage leaves than called for. The flavors of this dish really didn't come together for me and the texture of the cooked prosciutto was unpleasant. Overall, not a dish that's worth the effort that has to go into it.

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