Baked Chicken Thighs with Prosciutto, Potato & Wholegrain Mustard Sauce

Ingredients

8 Barossa Fine Foods 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 Chicken Stock

¼ Cup Sage leaves

Sea Salt

Black Pepper

Cooking Method

To prepare the chicken, lay one slice of prosciutto on the bench, place the chicken thigh on top and 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 and 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 and cooked through.