Chicken Thighs with Crispy Prosciutto and Foie Gras Pate

Prosciutto and pate fill these chicken rolls, fried in a pan and then baked until perfection. Perfect with a classic French sauce such as au jus. Sound hard, but are really very simple and worth it!

Cut pate into 12 rectangles, and place onto a plate lined with plastic wrap. Place into the freezer. Combine chicken thighs and Worcestershire sauce in a bowl. Seal with plastic wrap, and place...


Ingredients

  • 8 ounces foie gras pate
  • 12 skinless, boneless chicken thighs
  • 1/4 cup Worcestershire sauce
  • 8 ounces thinly sliced Italian prosciutto
  • 1/2 teaspoon garlic powder, or to taste
  • salt and pepper to taste
  • 1/4 cup corn oil

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