Liver stuffed chicken thighs wrapped in Parma ham
This liver stuffed chicken thighs wrapped in Parma ham is a great dish for laid-back dinner parties or special yet easy family meals, as the filling can be made well ahead. Even stuffing the chicken thighs can be prepared before the guests arrive – then just pop the dish in the oven and you can concentrate on other things. Serve it with a mash and crispy salad! If you have any filling left, add an egg and some breadcrumbs, then create small balls and bake/fry them. These are lovely nibbles or nice with pasta.
Ingredients
Method
- First make the filling. Chop the shallot and garlic. Heat the oil in a frying pan and gently sauté the onion and garlic. Meanwhile, chop the chicken liver & mushrooms into very small pieces.
- When the onion is soft, add the mushroom, liver & thyme. Season with salt & pepper, then stir for a couple of minutes until the liver has changed colour. Add the wine or brandy, put a lid on and saute over a low heat for about 5-8 minutes. Take the lid off, turn the heat up and reduce the liquid almost completely. Set aside. When cooled, transfer to a bowl, add the parsley and mash with a fork (or use a food processor). You should get thick, textured paste. Set the filling aside until you’re ready to cook the chicken.
- Preheat the oven to 180°C. Lightly oil a baking dish.
- Put the chicken thighs on a large chopping board, then scatter some thyme leave over them and season with pepper. Put a spoonful of the liver mixture in the middle of the chicken thighs and carefully roll them up. Put them on a plate.
- Wipe the chopping board, then lay a slice of Parma ham on it. Put a chicken roll (seam-side down) on one end of the ham, then carefully roll it up – you might need to patch up small tears. Repeat with the rest of ham & chicken pieces.
- Put the wrapped chicken thighs in the oiled dish, seam-side facing downwards. Brush them with oil.
- Bake for about 35 minutes until the ham is golden and the chicken is cooked through. You might need to cover the dish with foil after 20 minutes or so.
- Serve warm.