Equipment
Ingredients
Chicken and Wrapping
- 480 g boneless skinless chicken thighs, patted dry
- 8 fresh sage leaves
- 120 g prosciutto, thinly sliced
Vegetables and Braise
- 30 ml olive oil
- 400 g fingerling potatoes, halved longitudinally
- 200 g fennel bulb, cored and thinly sliced
- 2 garlic, minced
- 250 ml chicken broth, low sodium
- 150 g green peas, fresh or frozen
- 15 ml balsamic vinegar
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 403 kcal
- Protein
- 38 g
- Carbohydrates
- 23 g
- Fat
- 18 g
- Fiber
- 7 g
- Sugar
- 5 g
- Sodium
- 680 mg
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 114 mg
- Potassium
- 1205 mg
- Calcium
- 94 mg
- Iron
- 5.9 mg
- Magnesium
- 77 mg
- Phosphorus
- 331 mg
- Zinc
- 3.0 mg
- Vitamin A
- 47 mcg
- Vitamin C
- 33 mg
- Vitamin E
- 1.7 mg
- Vitamin K
- 49 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 0.8 mcg
- Thiamin
- 0.25 mg
- Riboflavin
- 0.39 mg
- Niacin
- 9.0 mg
- Folate
- 60 mcg
- Water
- 314 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Open the chicken thighs so they lay flat. Place two fresh sage leaves on top of each thigh, then wrap each piece tightly with two slices of prosciutto, ensuring the ends of the prosciutto overlap on the bottom.
Heat the olive oil in a large skillet over medium-high heat. Carefully place the wrapped chicken thighs into the pan seam-side down. Sear until the prosciutto is deeply browned and crispy, about 4 minutes per side. Transfer the chicken to a plate and leave the rendered fat in the skillet.
Reduce the heat to medium. Add the halved fingerling potatoes and sliced fennel to the hot skillet. Sauté, tossing occasionally, until the vegetables begin to soften and pick up a golden crust, about 5 minutes. Stir in the minced garlic and cook for 1 additional minute.
Pour the chicken broth into the skillet. Use a wooden spoon to scrape up any browned, flavorful bits stuck to the bottom of the pan.
Return the chicken and any resting juices back to the skillet. Bring the liquid to a gentle simmer, cover with a tight-fitting lid, and braise until the potatoes are completely tender and the chicken reaches an internal temperature of 74°C/165°F, about 15 minutes.
Remove the lid and stir the green peas into the surrounding broth. Simmer uncovered for 2 minutes until the peas are bright green and warmed through. Remove from heat and drizzle the balsamic vinegar evenly over the chicken and vegetables before serving.
Chef's Notes
- Searing the prosciutto seam-side down relies on the heat to shrink the meat proteins slightly, creating a natural seal that holds the bundle together.
- Using boneless, skinless thighs is ideal for this application; the meat stays incredibly tender during the short braise, while the prosciutto provides the satisfying, salty crispness normally achieved with bone-in, skin-on cuts.
- The addition of a high-quality, aged balsamic vinegar off the heat provides a crucial hit of sweet acidity that cuts through the rich pork fat and earthy depth of the sage.
- To ensure even cooking, try to select fingerling potatoes that are relatively uniform in diameter, or adjust your cuts so all pieces are roughly the same thickness.
Storage
Refrigerator: 3 days — Store in an airtight container with the braising liquid to keep the chicken moist.
Reheating: Reheat gently in a skillet over medium-low heat with a splash of water until warmed through, or in a 175 degrees C oven for 15 minutes.
Troubleshooting
Prosciutto unwraps and falls off the chicken while cooking
Cause: Chicken was placed seam-side up initially or flipped too roughly
Fix: Use tongs to gently wrap the prosciutto back around the chicken and let it rest undisturbed
Prevention: Always wrap tightly and place the overlapping seam directly against the hot pan to seal it instantly
Potatoes are still hard when the chicken is done
Cause: Potatoes were cut too thick or not sautéed long enough initially
Fix: Remove the cooked chicken to a plate and cover with foil. Continue to simmer the potatoes in the broth until tender
Prevention: Ensure fingerling potatoes are halved or quartered into uniform pieces
Sauce is too thin and watery at the end
Cause: Vegetables released excess moisture or lid trapped too much steam
Fix: Remove chicken and vegetables to a platter, then boil the liquid over high heat for 3 to 5 minutes until reduced and slightly thickened
Prevention: Measure broth accurately and ensure a rapid simmer during the uncovered phase
Cultural Context
This dish draws deep inspiration from Saltimbocca, a classic Roman dish traditionally consisting of veal lined with prosciutto and sage. By applying this flavorful wrapping technique to accessible chicken thighs and building a complete, one-pan meal with rustic vegetables, the recipe bridges traditional Italian methodology with modern, weeknight-friendly cooking.
