Reviews (2) Add Rating & Review 21 Ratings 5 star values: 5 4 star values: 2 3 star values: 7 2 star values: 4 1 star values: 3 Martha Stewart Member Rating: Unrated 03/05/2013 The concept was good, the blend of flavors very good. Unfortunately, the skin on the chicken did not brown and was greasy. Do the same recipe, use boneless, skinless chicken breasts, and cook for only 25 minutes. The vegetables come out better because they don't overcook, and the chicken and proscuitto is flavorful and moist. Also, omit the fresh sage, just season the chicken breats with poultry seasoning, and season everything with powdered sage on top. Martha Stewart Member Rating: 5 stars 03/03/2013 I absolutely loved this recipe. The tastes blended beautifully together with the chicken being very mosit. Well definitely make again!
Back to Prosciutto-Wrapped Chicken with Fennel All Reviews for Prosciutto-Wrapped Chicken with Fennel - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Prosciutto-Wrapped Chicken with Fennel Credit: Jonathan Lovekin Recipe Summary prep: 15 mins total: 1 hr Servings: 4
Ingredients Ingredient Checklist 1 whole chicken (3 1/2 to 4 pounds) Salt and pepper 1 large firm apple, such as Fuji, cored and cut into 8 wedges 1 bulb fennel (about 1 pound), trimmed and cut into 1/2-inch wedges 1 bunch leeks (about 3), white and light-green parts, cut crosswise into 1/2-inch slices, cleaned 2 tablespoons plus 1 teaspoon olive oil 1/4 pound thinly sliced prosciutto 10 to 15 fresh sage leaves
Cook’s Notes This chicken is spatchcocked, a funny-sounding term that means removing the backbone and flattening the bird. This way, it cooks in about half the time! Here’s how to do it: Use kitchen shears to remove backbone (save for stock). Flip the chicken over. Press firmly on the breastbone, cracking it, to flatten.
Gallery Prosciutto-Wrapped Chicken with Fennel Credit: Jonathan Lovekin
Recipe Summary prep: 15 mins total: 1 hr Servings: 4
Gallery
Prosciutto-Wrapped Chicken with Fennel Credit: Jonathan Lovekin
Prosciutto-Wrapped Chicken with Fennel
Credit: Jonathan Lovekin
Prosciutto-Wrapped Chicken with Fennel
Recipe Summary prep: 15 mins total: 1 hr Servings: 4
Recipe Summary
prep: 15 mins total: 1 hr
Servings: 4
prep: 15 mins
total: 1 hr
prep:
15 mins
total:
1 hr
Servings: 4
4
Ingredients
Ingredients
- 1 whole chicken (3 1/2 to 4 pounds) Salt and pepper 1 large firm apple, such as Fuji, cored and cut into 8 wedges 1 bulb fennel (about 1 pound), trimmed and cut into 1/2-inch wedges 1 bunch leeks (about 3), white and light-green parts, cut crosswise into 1/2-inch slices, cleaned 2 tablespoons plus 1 teaspoon olive oil 1/4 pound thinly sliced prosciutto 10 to 15 fresh sage leaves
Directions
Preheat oven to 450 degrees. Remove backbone from chicken. Flip chicken breast side up. Press firmly on the breastbone to flatten. Season both sides with salt and pepper.
Place chicken on a rimmed baking sheet. Toss together apple, fennel, leeks, and 2 tablespoons oil. Season with salt and pepper. Scatter around chicken. Cover chicken with prosciutto, overlapping slices and tucking edges underneath. Toss sage leaves with remaining 1 teaspoon oil and scatter on top. Roast until prosciutto is crisp, chicken is cooked through (an instant-read thermometer registers 165 degrees), and vegetables are tender and golden, 30 to 40 minutes. Loosely tent chicken with foil, and let rest 10 minutes before cutting into pieces.
Cook’s Notes This chicken is spatchcocked, a funny-sounding term that means removing the backbone and flattening the bird. This way, it cooks in about half the time! Here’s how to do it: Use kitchen shears to remove backbone (save for stock). Flip the chicken over. Press firmly on the breastbone, cracking it, to flatten.
Cook’s Notes
This chicken is spatchcocked, a funny-sounding term that means removing the backbone and flattening the bird. This way, it cooks in about half the time! Here’s how to do it: Use kitchen shears to remove backbone (save for stock). Flip the chicken over. Press firmly on the breastbone, cracking it, to flatten.
Reviews (2)
Add Rating & Review 21 Ratings 5 star values: 5 4 star values: 2 3 star values: 7 2 star values: 4 1 star values: 3
Martha Stewart Member Rating: Unrated 03/05/2013 The concept was good, the blend of flavors very good. Unfortunately, the skin on the chicken did not brown and was greasy. Do the same recipe, use boneless, skinless chicken breasts, and cook for only 25 minutes. The vegetables come out better because they don't overcook, and the chicken and proscuitto is flavorful and moist. Also, omit the fresh sage, just season the chicken breats with poultry seasoning, and season everything with powdered sage on top. Martha Stewart Member Rating: 5 stars 03/03/2013 I absolutely loved this recipe. The tastes blended beautifully together with the chicken being very mosit. Well definitely make again!
Reviews (2)
Add Rating & Review 21 Ratings 5 star values: 5 4 star values: 2 3 star values: 7 2 star values: 4 1 star values: 3
Add Rating & Review
21 Ratings 5 star values: 5 4 star values: 2 3 star values: 7 2 star values: 4 1 star values: 3
21 Ratings 5 star values: 5 4 star values: 2 3 star values: 7 2 star values: 4 1 star values: 3
21 Ratings 5 star values: 5 4 star values: 2 3 star values: 7 2 star values: 4 1 star values: 3
5 star values: 5 4 star values: 2 3 star values: 7 2 star values: 4 1 star values: 3
Martha Stewart Member Rating: Unrated 03/05/2013 The concept was good, the blend of flavors very good. Unfortunately, the skin on the chicken did not brown and was greasy. Do the same recipe, use boneless, skinless chicken breasts, and cook for only 25 minutes. The vegetables come out better because they don't overcook, and the chicken and proscuitto is flavorful and moist. Also, omit the fresh sage, just season the chicken breats with poultry seasoning, and season everything with powdered sage on top. Martha Stewart Member Rating: 5 stars 03/03/2013 I absolutely loved this recipe. The tastes blended beautifully together with the chicken being very mosit. Well definitely make again!Martha Stewart Member
Rating: Unrated 03/05/2013
The concept was good, the blend of flavors very good. Unfortunately, the skin on the chicken did not brown and was greasy. Do the same recipe, use boneless, skinless chicken breasts, and cook for only 25 minutes. The vegetables come out better because they don’t overcook, and the chicken and proscuitto is flavorful and moist. Also, omit the fresh sage, just season the chicken breats with poultry seasoning, and season everything with powdered sage on top.
Rating: Unrated
Rating: 5 stars 03/03/2013
I absolutely loved this recipe. The tastes blended beautifully together with the chicken being very mosit. Well definitely make again!
Rating: 5 stars
All Reviews for Prosciutto-Wrapped Chicken with Fennel
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Prosciutto-Wrapped Chicken with Fennel
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
