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.

Print Recipe

Prep Time 10

Cook Time 45

Resting Time 4

Total Time 1

Servings: 4 people

Cuisine: Italian

Calories: 1234

Ingredients Method

Ingredients

8 chicken thigh fillets
8 pieces of Parma ham
For the liver filling:
1 Tbsp olive oil
1 shallot
200 g organic chicken liver
100 g mushrooms
½ glass red wine or Tbsps of brandy
1 clove of garlic
1 tsp thyme or oregano
Salt and pepper
2 Tbsp chopped parsley

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.