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Chicken With Prosciutto Di Parma (Pollo E Prosciutto Di Parma)

The aroma of sage and rosemary, mingling with the salty, savory scent of prosciutto, transports me back to my grandmother’s kitchen in Tuscany. I remember her bustling around, humming a lively tune, as she prepared a feast for our family. This dish, or something very much like it, graced our table more often than not. It wasn’t just the taste, it was the warmth and love baked into every bite, a feeling I try to recreate every time I make this simple yet elegant dish.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
Servings: 4-6
Yields: 8 pieces
Dietary Type: None Specified

Ingredients

1 roasting chicken, cut into 8 pieces
4 tablespoons butter
5 large sage leaves, fresh
1 teaspoon rosemary, fresh
1 teaspoon dried marjoram
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon olive oil
8 slices prosciutto di Parma

Equipment Needed

Small saucepan
Small bowl
Large sheet of aluminum foil
Pastry brush
Terra cotta or ceramic casserole

Instructions

Begin by melting the butter over low heat in a small saucepan. It’s important to keep the heat low to prevent the butter from browning or burning; we want it to remain a rich, golden liquid.
While the butter is melting, finely chop the fresh sage leaves and rosemary. Combine the chopped herbs in a small bowl with the dried marjoram, salt, and pepper. The dried marjoram adds a subtle depth of flavor that complements the fresh herbs beautifully.
Once the butter is melted, add it to the bowl with the chopped herbs and spices. Mix everything thoroughly until well combined. This herb-butter mixture will be the base of the chicken’s flavor.
Lay a large sheet of aluminum foil on your work surface. Ensure the shiny side is facing up, and brush it lightly with olive oil. The olive oil prevents the chicken from sticking to the foil during baking.
Using a pastry brush, generously coat each piece of chicken with the prepared herb-butter mixture. Make sure each piece is evenly coated to ensure maximum flavor.
Now, wrap each piece of herb-buttered chicken in a slice of Prosciutto di Parma. Ensure the prosciutto completely covers the chicken; it will help keep the chicken moist and add a wonderful salty, savory flavor.
Place the wrapped chicken pieces closely together on the prepared foil. This helps to create a tightly sealed package for even cooking.
Completely wrap the chicken pieces in the aluminum foil, creating a sealed package. This step is crucial for trapping moisture and ensuring the chicken remains tender and juicy.
Place the foil package in a terra cotta or ceramic casserole dish. The casserole dish will help to distribute the heat evenly during baking. Cover the casserole dish with its lid.
Place the casserole dish in a cold oven. Then, turn the oven to 450 degrees Fahrenheit (232 degrees Celsius). Baking the chicken in a cold oven and gradually increasing the temperature ensures even cooking and prevents the chicken from drying out.
Bake for one hour and 45 minutes without removing the cover. It’s tempting to peek, but resist the urge! Keeping the cover on traps the steam and ensures the chicken cooks thoroughly and remains moist.
After baking, remove the casserole dish from the oven and let it stand for five minutes. This allows the chicken to rest and the juices to redistribute, resulting in a more tender and flavorful final product.
Using scissors, cut from the center of the foil package outward in four directions, creating a cross. Then, cut each quarter in half to form eight pieces.
Fold back each of the foil pieces from the center, forming petals around each side of the casserole dish. This creates an attractive presentation and allows the aroma of the chicken and prosciutto to fill the air.
Serve immediately. This dish is best enjoyed fresh, while the chicken is still hot and juicy and the prosciutto is crisp and flavorful.

Expert Tips & Tricks

For an even more intense flavor, marinate the chicken in the herb-butter mixture overnight before wrapping it in prosciutto.
If you don’t have fresh sage and rosemary, you can use dried herbs, but be sure to use about half the amount, as dried herbs are more potent.
If your prosciutto slices are small, you may need to use two slices per chicken piece to ensure complete coverage.
If you want the prosciutto to be extra crispy, you can remove the cover from the casserole dish during the last 15 minutes of baking.

Serving & Storage Suggestions

This Chicken with Prosciutto di Parma is wonderful served with roasted vegetables like potatoes, carrots, and zucchini. It also pairs well with a simple green salad or a side of creamy polenta.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) until heated through. You can also reheat it in the microwave, but be careful not to overcook it, as it can become dry. Freezing is not recommended, as the prosciutto can become soggy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	854.1 kcal	N/A
Calories from Fat	610 g	72%
Total Fat	67.9 g	104%
Saturated Fat	22.9 g	114%
Cholesterol	274.4 mg	91%
Sodium	890.6 mg	37%
Total Carbohydrate	0.2 g	0%
Dietary Fiber	0.1 g	0%
Sugars	0 g	0%
Protein	57.4 g	114%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

For a leaner version, you can use boneless, skinless chicken breasts instead of a whole roasting chicken. Adjust the cooking time accordingly.
If you don’t have Prosciutto di Parma, you can substitute it with another type of cured ham, such as Serrano ham or speck.
Experiment with different herbs, such as thyme, oregano, or parsley, to customize the flavor to your liking.
Add a splash of white wine or lemon juice to the herb-butter mixture for a brighter, more acidic flavor.

FAQs (Frequently Asked Questions)

Q: Can I use chicken thighs instead of a whole roasting chicken?
A: Yes, chicken thighs work well in this recipe. They are a flavorful and economical alternative. Adjust cooking time as needed to ensure they are cooked through.

Q: Can I prepare this dish ahead of time?
A: Yes, you can assemble the chicken with the herb-butter and prosciutto the day before and store it in the refrigerator. Just be sure to bring it to room temperature for about 30 minutes before baking.

Q: What if I don’t have a terra cotta or ceramic casserole dish?
A: You can use a regular oven-safe baking dish instead. The terra cotta or ceramic dish helps to distribute heat evenly, but a regular baking dish will still work.

Q: How do I know when the chicken is done?
A: The chicken is done when the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius). Use a meat thermometer to check the temperature in the thickest part of the thigh, avoiding the bone.

Q: Can I add vegetables to the casserole dish?
A: Yes, you can add vegetables like potatoes, carrots, or onions to the casserole dish along with the chicken. They will roast in the same flavors as the chicken. Just be sure to cut them into even sizes so they cook evenly.

Final Thoughts

I urge you to try this Chicken with Prosciutto di Parma, or Pollo e Prosciutto di Parma. It’s a truly simple dish to prepare, yet it delivers an explosion of flavor that is sure to impress your family and friends. The combination of tender chicken, salty prosciutto, and fragrant herbs is simply irresistible. Don’t hesitate to experiment with different herbs and seasonings to create your own unique version. And please, share your feedback and any variations you try – I’m always eager to learn from fellow cooks! Pair it with a crisp glass of Italian white wine and transport yourself to the heart of Italy.

Chicken With Prosciutto Di Parma (Pollo E Prosciutto Di Parma) Recipe