Prosciutto-Wrapped Chicken with Rosemary and White Wine (Involtini di Pollo)

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Involtini_di_Pollo1 (1 of 1)This is an incredibly easy dish to prepare, yet the end results make it look like you slaved in the kitchen all day! Unlike my typical blog post, this recipe has very few ingredients, which in my mind, is key to Mediterranean cooking — fresh, simple ingredients that go very well together! Delicious. Hope you’ll give this one a try tonight!

8 boneless, skinless chicken thighs, trimmed of excess fat
2 large garlic cloves, finely grated or minced
3 Tbsp chopped rosemary leaves
3 Tbsp olive oil, divided
1/2 tsp salt
1/4 tsp ground black pepper
8 slices prosciutto
1/2 cup dry white wine
1 Tbsp sherry
1/4 cup chicken broth
1 Tbsp sour cream

Combine garlic, rosemary, 1/2 Tbsp of the olive oil, salt and black pepper in a small bowl.

In a large, shallow dish, rub chicken thighs evenly with the rosemary mixture. Cover with plastic wrap and let stand 1/2 hour.

Lay the prosciutto slices on a flat surface. Roll each thigh in one slice of prosciutto; secure each Involtini_di_Pollo2 (1 of 1)involtino with two pieces of butcher’s twine.

Heat 2 1/2 Tbsp olive oil in a large sauce pan over medium-high heat. Add the involtini and brown on all sides, about 13 minutes. Add wine and bring to a simmer. Cover pan, reduce heat to low and simmer gently for 30 minutes.

Remove involtini, remove strings (gently), cover loosely with foil and set aside. Bring the cooking juices to a boil over high heat. Add the chicken broth, sherry and sour cream and whisk until smooth. Cook sauce down until thickened. Season with additional salt and black pepper, if desired. Serve involtini with sauce drizzled over them. I like to serve this dish with boiled new red potatoes and a small green side salad.

Serves 4.

11 thoughts on “Prosciutto-Wrapped Chicken with Rosemary and White Wine (Involtini di Pollo)”

      2. AnotherDish Post author

        Glad they turned out well for you! I like the idea of stuffing them with cheese and gerkins — gives the dish a bit of an Eastern European flair, I imagine. I think I’ll do the same next time. Thanks!

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