Chicken thighs are the easy part of a cut of chicken – flavorful, quick cooking, and simple to prepare. After Stacey Snacks posted this easy and delicious looking recipe and there was some prosciutto in my refrigerator that needed to be used up, I knew this would be on the menu soon.
Stacey’s version called for fresh rosemary but I had a hankering for sage, so I swapped out the herbs. In her version she pan fried them but noted that a commenter had baked them to the effect of a lot less grease splatter to clean up. Less fuss, less mess, I went with the baked method and they turned out wonderfully!
Prosciutto and Sage Wrapped Chicken Thighs
2 Chicken Thighs (bone in or not)
2 slices prosciutto
2 cloves garlic, sliced thin
12 small (or 6 large) fresh sage leaves
Preheat oven to 375 degrees. Remove skin for chicken if need be. Massage a little olive oil on the chicken, add pepper and divide garlic and sage leaves between two thighs and place on top. Carefully wrap prosciutto around, with ends tucked under. Baked for 30-40 minutes until chicken is done (depends on the size of the thighs). Serve.
Recipes currently inspiring me: