Just another weekday supper - or not, as the case may be. While this is extremely quick and easy to make, the flavours are something else. Rich, indulgent, succulent and more-ish, this is a recipe worth saving for a special treat or romantic dinner. I made this to use up some pâté left sitting in the fridge, and it worked such a treat that I had to share it.
This also has the advantage of being able to make it up to a day in advance - just prepare as per the instructions below, and pop it in the fridge until you're ready to cook it instead of roasting it immediately.
Ingredients (serves 6):
12 skinless and boneless chicken thighs
200g Armagnac chicken liver pâté
1 large onion
100g chestnut mushrooms
12 slices Prosciutto
Drizzle of black truffle oil
2 tbsp white wine
Finely chop the onions and mushrooms, then fry the onions in a little olive oil until soft and golden. Add the mushrooms to the pan and fry those with the onions until cooked then stir in a small drizzle of truffle oil. Mash up the chicken liver pâté, then mix together with the mushrooms and onions.
Lay each of the chicken thighs out flat and skin side down on a chopping board (you may need two), then place about 1 and a half teaspoons of the chicken pâté mix in the middle of each thigh. If you have any pâté left at the end, evenly distribute it across the thighs. Next, place each thigh in the middle of a slice of prosciutto and wrap it up before placing on a baking tray big enough to hold all the thighs.
Cover with foil, then pre-heat the oven to 200°C. When the oven reaches temperature, bake for 45 minutes. After 30 minutes, remove the foil and turn the oven down to 150°C for the remaining 15 minutes. About 5 minutes before you're ready to serve, pour 2 tbsp of white wine into the juices.
To serve, allow two thighs per person, and drizzle with the jus from the baking tray. I served this with boiled new potatoes and tenderstem broccoli - simple, but effective.