Chicken Thighs with Crispy Prosciutto and Foie Gras Pate


  • 8 ounces foie gras pate
  • 12 skinless, boneless chicken thighs
  • ¼ cup Worcestershire sauce
  • 8 ounces thinly sliced Italian prosciutto
  • ½ teaspoon garlic powder, or to taste
  • ¼ cup corn oil
  • salt and pepper to taste

1. 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 in refrigerator to marinate for 1 hour. 2. Gently fry the prosciutto in a large, nonstick skillet o...

View full recipe at SpringPad


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