Prosciutto-Wrapped Chicken with Fennel

Name: Prosciutto-Wrapped Chicken with Fennel
Prep time: 15 min
Total time: 1 h
Ingredients: 1 whole chicken (3 1/2 to 4 pounds); Salt and pepper; 1 large firm apple, such as Fuji, cored and cut into 8 wedges; 1 bulb fennel (about 1 pound), trimmed and cut into 1/2-inch wedges; 1 bunch leeks (about 3), white and light-green parts, cut crosswise into 1/2-inch slices, cleaned; 2 tablespoons plus 1 teaspoon olive oil; 1/4 pound thinly sliced prosciutto; 10 to 15 fresh sage leaves

21 Ratings
2 Reviews

Flattening a whole chicken (a technique called spatchcocking) helps to put this roasted chicken dinner on the table in a hour, while wrapping the bird in salty prosciutto imparts irresistible flavor.

Everyday Food, March 2013

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Credit: Jonathan Lovekin

Recipe Summary test

prep:

15 mins

total:

1 hr

Servings:

Ingredients

1 whole chicken (3 1/2 to 4 pounds)
Salt and pepper
1 large firm apple, such as Fuji, cored and cut into 8 wedges
1 bulb fennel (about 1 pound), trimmed and cut into 1/2-inch wedges
1 bunch leeks (about 3), white and light-green parts, cut crosswise into 1/2-inch slices, cleaned
2 tablespoons plus 1 teaspoon olive oil
1/4 pound thinly sliced prosciutto
10 to 15 fresh sage leaves

Directions

Step 1
Preheat oven to 450 degrees. Remove backbone from chicken. Flip chicken breast side up. Press firmly on the breastbone to flatten. Season both sides with salt and pepper.

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Step 2
Place chicken on a rimmed baking sheet. Toss together apple, fennel, leeks, and 2 tablespoons oil. Season with salt and pepper. Scatter around chicken. Cover chicken with prosciutto, overlapping slices and tucking edges underneath. Toss sage leaves with remaining 1 teaspoon oil and scatter on top. Roast until prosciutto is crisp, chicken is cooked through (an instant-read thermometer registers 165 degrees), and vegetables are tender and golden, 30 to 40 minutes. Loosely tent chicken with foil, and let rest 10 minutes before cutting into pieces.

Cook's Notes

This chicken is spatchcocked, a funny-sounding term that means removing the backbone and flattening the bird. This way, it cooks in about half the time!

Here's how to do it: Use kitchen shears to remove backbone (save for stock). Flip the chicken over. Press firmly on the breastbone, cracking it, to flatten.

Reviews (2)

21 Ratings

5 star values: 5
4 star values: 2
3 star values: 7
2 star values: 4
1 star values: 3

Martha Stewart Member

03/05/2013

The concept was good, the blend of flavors very good. Unfortunately, the skin on the chicken did not brown and was greasy. Do the same recipe, use boneless, skinless chicken breasts, and cook for only 25 minutes. The vegetables come out better because they don't overcook, and the chicken and proscuitto is flavorful and moist. Also, omit the fresh sage, just season the chicken breats with poultry seasoning, and season everything with powdered sage on top.

Martha Stewart Member

03/03/2013

I absolutely loved this recipe. The tastes blended beautifully together with the chicken being very mosit. Well definitely make again!

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Prosciutto-Wrapped Chicken with Fennel

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Recipe Summary test

Ingredients

Directions

Cook's Notes

Reviews (2)

All Reviews for Prosciutto-Wrapped Chicken with Fennel