DIFFICULTY: 3
40 minutes
INGREDIENTS PER 4 PEOPLE
Boiled chestnuts, 5 Oz
Salt with herbs
Cubed smoked Guanciale (smoked, cured Italian bacon), 3,3 Oz
Four boned chicken thighs,
Four thin slices of smoked Guanciale
PROCEDURE
Bone the four chicken thighs. Chop the chestnuts and keep aside four of them whole for decoration and brown them together with the cubed Guanciale. Fill the thighs and garnish them with a slice of Guanciale and a whole chestnut. Decorate with fresh herbs.
Butcher’s tips
Roast in a pre-heated oven at 180˚ C for either 20 to 30 minutes with thinly sliced fresh vegetables and a drizzling of white wine.
Thanks to : Menu
