How to make it

  • Heat the olive oil in a large skillet over medium-high heat. Wrap the proscuitto around the skinless chicken thighs and place in the hot skillet. Add crushed garlic and red pepper flakes.
  • Cook chicken until the proscuitto is browned crisp on both sides.
  • Add wine and scrap up browned bits with a wooden spatula. Reduce heat to low. Cover, leaving lid slightly ajar, and cook for about 20 minutes.
  • While it's cooking, make croutons and toast pine nuts.
  • After 20 minutes or so, place pine nuts and raisins in the skillet and cook for another 3-5 minutes. Add a sprinkle of water to the skillet if the sauce dries out. Salt and pepper to taste (remembering that the proscuitto can be salty).
  • Serve over arugula and croutons with a bottle of Italian wine, red or white -- we've loved it with both Barbera and Pinot Grigio.

Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    notyourmomma ate it and said...
    Very interesting preparation that you have here. We aren't fond of pine nuts, I think we'll give this a try and skip the nuts. I like the idea of the wrapped thighs....proscuitto is a wonderful wrap. I'll let you know how it goes...thanks for the post.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes