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Chicken
Saltimbocca
Jumps Into
Your Mouth!
Our own healthier take on the
famous
Italian Saltimbocca recipe: Chicken
Saltimbocca.
Great flavours of the Mediterranean, Fresh Sage leaves, fresh Basil
leaves
ripe Tomatoes and local dessert wine, what could be better?
You'll need
four boned out
chicken legs for this dish.
You can have this done for you by the
butcher, or if you prefer to do it yourself, watch this new video by
David of how to bone out a chicken.
It's really quite easy and it's
much more economical to start off with a whole bird. Give it a try -
it's fun too!
New!
We're proud to announce our: Spanish
Cooking Courses. Come
and stay with us in a great garden apartment on Spain's sunny
Mediterranean coast. <<<<
Click
on the photo to find out more. Learn
to cook and Experience the real Spain.
Ingredients for Four People
4 boned chicken legs - skin on.
4 good slices of Jamon Serrano or Parma Ham.
4 large or 8 small Sage leaves.
Cocktail sticks.
Olive oil to fry
Salt and pepper.
For
the Sauce.
1 or 2 tablespoons of coñac to flambé.
3/4 of a cup or 6 fluid ozs. Dessert wine
Masala is
taditional but we use the local Malaga wine which is very good.
2 plum tomatoes chopped.
6 Basil leaves finely sliced.
1/2 a teaspoon of cornflour (corn starch)
slaked in a
little cold water to thicken.
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Feature: Printer Friendly Recipe Pages for your
convenience.
Pin the Jamon
slices and the sage leaves to the flesh
side of the chicken legs with the cocktail sticks.
Season the
skin side with a little salt and some
black pepper.
In a non stick
fry pan , with a
littleextra virgin olive oil added, fry
skin
side down for about ten minutes over med/high heat until the skin is
crisp and brown.
Now turn them
over - turn down the heat to low and
cook for a further ten minutes.
Remove the
chicken legs from the pan and keep them
warm, meanwhile pour off most of the fat (from the skin) pour in the
brandy and flambé.
Add the sweet
wine and reduce by half.
Now add the
tomatoes and basil and cook for two
minutes.
Meanwhile
crisp up the legs under a medium grill.
Thicken the
sauce with a little of the cornflour mixture.
Plate up the
Chicken - spoon over the sauce and serve
immediately.
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New!
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New! Comments
Have your say about what you just read! Leave me a comment or ask a culinary question in the box below.