Thursday, 27 August 2015

Parma ham wrapped chicken thighs (GAPS)

Chicken thigh fillets wrapped in prosciutto di Parma

Bored with plain old boiled meats on the GAPS diet, shake bake it up a little with slow matured, full flavoured Italian prosciutto di Parma. How does melt in the mouth chicken with crispy Parma ham sound to you? Sounds great, doesn't it?!

You will need (serves 4):
4 chicken thigh fillets, straight from the meat broth
4 prosciutto di Parma (preservative free*)
few springs of fresh thyme

1. Fish 4 chicken thighs out of your meat broth, cooked at least 12 hours in a slow cooker. Carefully twist out the bones, peel off the skins and pop the skin and bones back to the both.
2. Wrap each fillet in Parma ham. Arrange them in a small baking dish. Sprinkle with fresh thyme leaves.
3. Place the baking dish into a preheated oven, loosely cover with a baking paper, and bake at 170 C for about 20 to 25 mins.
4. Serve with roasted veg, cauli mash or raw salad. Enjoy!1

*Prosciutto di Parma INGREDIENTS: Pork, salt.

[i] For more GAPS recipe ideas please visit my GAPS recipes selection.

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