Chicken Thighs With Crispy Prosciutto And Foie Gras Pate Food

CRISPY BAKED CHICKEN THIGHS

Steps:

• Preheat your oven to 425F/220C. Remove the chicken thighs from the fridge and allow them to come to room temperature.
• In a small bowl mix all of the herbs and spices together.
• Place the chicken in a large mixing bowl. Add the oil and 2/3 of the spice blend. Use your hands to coat all sides of the chicken and even under the skin.
• Place the chicken on a rack on top of a baking sheet. Sprinkle the remaining spice mix on top of the chicken.
• Bake the chicken thighs for 35-40 minutes or until the internal temperature reaches 160 degrees fahrenheit. You can also turn on the top broiler for 2-3 minutes to make the top extra crispy. Let the chicken rest for 5 minutes before serving.

CHICKEN THIGHS WITH CRISPY PROSCIUTTO AND FOIE GRAS PATE

Steps:

• Cut pate into 12 rectangles, and place onto a plate lined with plastic wrap. Place into the freezer. Combine chicken thighs and Worcestershire sauce in a bowl. Seal with plastic wrap, and place in refrigerator to marinate for 1 hour.
• Gently fry the prosciutto in a large, nonstick skillet over medium heat until crispy. Drain, cool and crumble into a bowl. Season with garlic powder to taste; set aside.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove chicken thighs from the marinade and pat dry with paper towels. Discard marinade. Lay the chicken thighs out flat on a clean work surface. Season with salt and pepper, then sprinkle crumbled prosciutto in the center. Place a cube of pate on top of the prosciutto, then wrap the thigh around the filling and secure with toothpicks.
• Heat corn oil in a large skillet over high heat. Place thighs into oil, and cook until browned all over, about 5 minutes. When browned, place thighs seam side down into a glass baking dish.
• Bake in preheated oven until the chicken is no longer pink, and the juices run clear, 25 to 30 minutes, depending on size.

CRISPY-SKIN CHICKEN THIGHS

Steps:

• Heat oven to 220C/fan 200/gas 7. Wipe the chicken thighs with kitchen paper. Finely grate the zest from 1 lemon and squeeze the juice from both. Mix in a shallow dish with the tarragon, 1 tbsp of the oil, and some salt and pepper. Slash the skin of each chicken thigh three times, then turn in the marinade. The chicken pieces can be cooked immediately or left in the fridge for up to a day.
• Cut the potatoes into wedges and spread over a roasting tin. Toss in the remaining oil and sprinkle with paprika. Set a rack on top and arrange the chicken pieces on the rack. Bake for 30-40 mins, until the chicken is well browned and the potatoes tender. Serve with a simple green salad.

CRISPY PROSCIUTTO CHICKEN

Steps:

• Heat oven to 180C/160C fan/gas 4. Wrap each chicken thigh in one slice of prosciutto and place on a baking tray. Drizzle with olive oil, season and bake for 30 mins until crispy and cooked through. Meanwhile, put the lentils in a medium saucepan and gently warm through with the sundried tomatoes and half their oil. Spoon the warm lentils onto four plates and top with the chicken