Baked Chicken Thighs with Prosciutto, Potato & Wholegrain Mustard Sauce

Ingredients

8 Free Range Chicken Thighs

8 Slices Barossa Fine Foods Prosciutto

1 tbls Olive Oil

500 gm Baby Potatoes

4 Cloves Garlic, finely chopped

3 tbls Wholegrain Mustard

1 Cup Rich Cream

1 Cup Barossa Fine Foods Chicken Stock

¼ Cup Sage leaves

Sea Salt

Black Pepper

Method

To prepare the chicken, lay one slice of prosciutto on the bench, place the chicken thigh on top & roll up, repeat with all thighs. Heat a baking dish over a medium heat, brown the chicken thighs on each side in batches in olive oil, remove from pan and set aside.

Cut the potatoes into 1 cm slices, leaving the skin on, add to the pan along with the garlic & fry for five minutes or until golden brown.

Add the cream, wholegrain mustard and chicken stock to the pan, allow to simmer for a couple of minutes, season with sea salt and pepper, return the chicken to the pan.

Place a lid on the casserole dish and put in a preheated oven at 200℃ and bake for 30 minutes.

Remove the lid from the casserole dish add the sage leaves and allow to bake for a further 20 minutes, or until the chicken is golden brown & cooked through.

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