I watched Rachael Ray make this on her talk show yesterday morning and except for the bread, was nicely within our diet. I picked up chicken thighs with the skin and the bone because I wasn't paying attention. When I went back to the store today, I couldn't find any boneless, skinless thighs. Now that I've made it, as lovely as the thigh meat is, I would recommend substituting breasts if you can't get the boneless. It's not easy to eat with the bone, and quite messy! I copied the instructions as they were, but I would highly recommend you prep the veggies first before you season and wrap the chicken. Otherwise, a tasty recipe that I'd make again. Oh, and we don't really care for spicy, so I left out the chili pepper.Ingredients
- 8 boneless, skinless chicken thighs
- Salt and pepper
- 2 tablespoons rosemary, finely chopped
- 8 slices prosciutto di Parma or speck (smoky ham)
- 3 tablespoons EVOO – Extra Virgin Olive Oil, divided
- 2 ribs celery, finely chopped
- 2 carrots, chopped
- 1 onion, chopped
- 1 small chili pepper, seeded and finely chopped
- 3 to 4 cloves garlic, finely chopped
- 2 tablespoons tomato paste
- 1/2 cup white wine
- 1/2 cup chicken stock
- 2 cups passata or tomato purée
- 1 15-ounce can cannellini beans, drained
- A few leaves of basil, torn
- Crusty bread for mopping
Season chicken with salt and pepper and lots of rosemary. Wrap each piece of chicken in a slice of prosciutto or speck. Heat 2 tablespoons EVOO in a Dutch oven or deep skillet. Brown the chicken pieces 3 minutes on each side or until ham is crisp; remove to a plate. To the same pan add remaining EVOO, a turn of the pan, celery, carrot, onion, chili and garlic. Season with salt and pepper, and cook partially covered until soft, stirring frequently 10-12 minutes. Stir in tomato paste, cook 1 minute then add wine, stock, tomato purée, beans and basil. Set chicken back into pan and simmer 10 minutes more.Serve with crusty bread for mopping.
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