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Proscuitto-Wrapped Roast Chicken with Green Olives

Flavoursome and satisfying, this roast chicken dish is the perfect mid-week winter warmer.

Proscuitto-Wrapped Roast Chicken with Green Olives

Serves 4

¼ cup seeded mustard
3 cloves garlic, crushed
¼ cup tarragon leaves, chopped
4 chicken Marylands (1.4kg)
8 very thin slices prosciutto
1 large red onion, sliced into thick rings
1 bunch baby carrots, trimmed, washed and peeled
750g waxy potatoes, washed and halved lengthways on diagonal
¾ cup chicken stock
½ cup white wine
½ cup Sicilian green olives Extra tarragon leaves, to garnish

Preheat oven to 190˚C. Combine the mustard, garlic and tarragon in a bowl. Reserve 1 tablespoon of the mix. Brush the rest over the chicken Marylands. Season with salt and pepper.

Wrap each Maryland in 2 slices of prosciutto.

Heat a lightly oiled, large non-stick roasting pan over a medium heat. Add the onions, carrots and potatoes. Cook, stirring for 2 minutes. Combine reserved mustard mixture with chicken stock and wine. Add chicken to pan and pour over stock mixture.

Bring to the boil. Cover tightly with foil, then roast for 45 minutes. Uncover and spoon over pan juices.

Roast, uncovered, for a further 30 minutes or until chicken is golden brown and cooked through. Remove chicken to a plate. Add olives to pan.

Return vegetables to oven. Cook, uncovered for a further 10-15 minutes, or until golden and tender. Return chicken to pan. Scatter with fresh tarragon and serve.

Tip: you can also try using sliced pumpkin wedges instead of carrots and quartered parsnips to replace the potatoes.

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