Prosciutto-Wrapped French Tarragon Chicken

Recipe

“While working in French wine bars during university, I came across this treasure – so easy to create and absolutely delicious – enjoy!!”- Jane Beaven.

The crispy saltiness of the prosciutto is a wonderful contrast with the tender chicken - along with a lemony tang and peppery tarragon.

This is a great dinner party recipe - the cream sauce is an indulgence that makes this dish special, and it is so easy to prepare. You can roll the chicken in advance and cook it on the spot in large batches, while the sauce is quick to whip up.

Serves 2. Easy to double, triple.GF.

Pictured: Tarragon Chicken

4 x 100g chicken thighs – boned

1 lemon sliced

1 bunch tarragon

8 sliced prosciutto

½ cup cream

Bone chicken if not already done by the butcher.

Stuff chicken with lemon slices and tarragon.

Roll up with prosciutto.

Pictured: Tarragon Chicken prepared for baking

Cook in a fry pan till golden brown on all sides.

Bake in the oven at 175C for 15min.

Use the original fry pan and simmer cream and leftover tarragon.

Poor sauce all over the chicken.

Serve with some roasted chat potatoes.