February 27, 2008

Roasted Chicken Thighs with Prosciutto, Blue Cheese and Fresh Figs


2005 Grand Prize Winner
Chicken Traditions with Flair
Wendy Williams, Irvine CA

1/2        cup + 4 tablespoons red port wine
1/2        cup balsamic vinegar
8           skinless, boneless California chicken thighs
4           cloves garlic, minced
8           slices prosciutto
2           ounces crumbled Real California Blue Cheese
8           fresh California figs
5           sprigs fresh thyme, leaves removed from stems
2           tablespoons olive oil
1           teaspoon each salt and black pepper
1           tablespoon unsalted butter

Preheat oven to 375 degrees F.

In large plastic bag, combine 1/2 cup Port, 1/2 cup balsamic vinegar, 1/2 teaspoon each salt and pepper and 1 minced garlic clove. Add chicken thighs and marinate 1/2 hour to overnight. Remove chicken from marinade and set aside. Discard marinade.

Sprinkle each thigh with 1/4 teaspoon each salt and pepper and equal amounts of crumbled blue cheese. Wrap each thigh with slice of prosciutto and place in greased baking pan. Wash and dry figs; slice in half; place in pan with chicken. Sprinkle chicken with remaining garlic and thyme; drizzle with olive oil. Bake uncovered for 45 minutes.

In small saucepan over medium heat, reduce 4 tablespoons Port, 1/4 cup pan drippings and 1/4 teaspoon each salt and pepper; simmer and reduce by one-quarter. Stir in butter until melted. Drizzle sauce over each serving.

Makes 4 servings.

Leave a Reply