“Don’t over season with salt as the prosciutto, feta, olives and capers are already salty”

Serves 2

INGREDIENTS

• 4 chicken thigh fillets
• 400g tin of chopped tomatoes
• 4 slices of prosciutto – long enough to wrap a chicken thigh
• 2 garlic cloves – peeled and crushed
• 1 brown onion – peeled and finely diced
• 1 tablespoon of baby capers – rinsed
• 2 tablespoons of pitted Ligurian olives (or black olives)
• 150g of goat cheese or feta – divided into four
• Freshly ground black pepper
• Pinch of sea salt
• Pinch of chilli flakes
• Extra virgin olive oil
• 2 sprigs of picked thyme

METHOD

Wrap each chicken thigh around a piece of feta then wrap each thigh with a strip of prosciutto to form a tight parcel.

In a large casserole dish or sauté pan, sauté the garlic, onions and thyme in a little extra virgin olive oil. Season and fry until soft.

Now add thigh fillet parcels to the pan, along with the capers and olives, then pour over the tinned tomatoes making sure you cover the chicken. Rinse the tin with 150ml of water and add to the pot.

Reduce the heat to medium-to-low and place a lid on top.

Periodically remove the lid and coat the chicken with the sauce. Leave to simmer for around 25 mins.

Once cooked through, remove the thigh fillets, transfer to a serving plate and spoon extra sauce over. Now garnish with fresh thyme.

Alternatively, you can bake this dish in a moderate oven 160°C for 45 mins.

This dish is best served with creamed potato. If there is any sauce leftover it will be great tossed through a pasta dish the next day.

This recipe originally appeared in Australian Caravan+RV magazine.For more of Mark’s great recipes, get a copy or subscribe at mynrma.com.au/shop

Category: Cooking
Written: Tue 01 Sep 2015
Printed: September, 2015
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