The Official Community for The Chew Fans

Prosciutto and Apple Stuffed Chicken Legs with Sauteed Swiss Chard MARIO BATALI

93 0
Please follow and like us:

An All-Star dish for sure!

3 ounces Prosciutto di Parma (thinly sliced, cut into 1/4-inch-wide strips)
1 cup fresh breadcrumbs (coarsely ground)
2 granny smith apples (peeled, cored, diced small)
3 tablespoons Parmigiano-Reggiano (freshly grated)
1 egg (beaten)
1/4 cup parsley (finely chopped)
2 teaspoons rosemary (finely chopped)
1 orange (zested)
6 whole chicken legs (boneless, skin-on, rinsed and patted dry)
Kosher salt and freshly ground black pepper (to taste)
Butcher’s twine
2 tablespoons olive oil (plus more to garnish)
2 cloves garlic (peeled, thinly sliced)
2 bunches Swiss chard (sliced 1/4-inch thick)
1 tablespoon apple cider vinegar
1 orange (zested)
Kosher salt and freshly ground pepper (to taste)

For the Chicken Legs: Preheat the grill or grill pan to medium-high heat.
In a medium bowl, gently stir together the prosciutto, bread crumbs, Parmigiano-Reggiano, eggs, parsley, rosemary and orange zest until combined. Season with salt and pepper to taste. Set aside.
Lay the chicken legs skin-side down on a cutting board and season all over with salt and pepper. Place 2 tablespoons of the filling into the cavity of each leg, spreading it into the thigh and upper part of the leg. Roll each leg up, into a log, starting from the long side, and tie a tight double knot with butcher’s twine around the meat. Season the legs with salt and pepper, drizzle with extra-virgin olive oil and place skin-side down on preheated grill. Cook until skin is golden-brown and flip. Cook chicken leg until the internal temperature registers 160 degrees F. Remove from grill and allow to rest for 10 minutes. Remove twine and slice into 3/4-inch medallions. Serve with sauteed greens.
For the Sauteed Swiss Chard: In a large saute pan, over medium heat, warm olive oil. Add garlic to pan and cook until fragrant and golden brown, about 1-2 minutes. Add the Swiss chard, season with salt and pepper, and cook, stirring occasionally until wilted, about 6 minutes. Add apple cider vinegar and grated orange zest and continue cooking for an additional 2-3 minutes. Remove from heat and finish with a drizzle of olive oil over the top.
Tip: Crunched for time? Have your local butcher prepare the legs for you, for easy prepping!

Print Friendly, PDF & Email

Leave A Reply

Your email address will not be published.