Pollo e Prosciutto di Parma
Chicken with Prosciutto di Parma
1 chicken, about 2 pounds
3 tablespoons sweet butter
5 large sage leaves, fresh or preserved in salt
1 teaspoon rosemary leaves, fresh, preserved in salt or dried and
blanched
1 teaspoon dried marjoram
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
8 slices Prosciutto di Parma
Cut the chicken into eight pieces. Melt the butter in a small saucepan
over a pot of boiling water. Finely chop the sage, rosemary and marjoram
together on a board. Put the chopped ingredients into a small bowl, then
add the melted butter, salt and pepper to the chopped ingredients. Mix
very well. Next, lay a large sheet of aluminum foil on the table and
brush the shiny side with oil. Using a pastry brush, coat each piece of
chicken with the herb-butter mixture. Wrap each piece in a slice of
Prosciutto di Parma, then place the chicken pieces on the foil close
together and wrap completely with foil. Place the package in a terra
cotta or ceramic casserole and cover. Place the casserole in a cold oven
and turn the oven temperature to 450 degrees. Bake for one hour and 45
minutes without removing the cover. Remove from oven and let stand for
five minutes. Use scissors to cut from the center of the foil outward in
four directions, making a cross. Cut each quarter in half and fold back
each of the foil pieces from the center, forming petals over each side of
the casserole. Serve immediately. Serves 4 to 6.
That's it!
"Adriana's Italian Gourmet Cookies"
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Ciao-Ciao!
Adriana
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