logo for cutting-edge-mediterranean-recipes.com

[?] Subscribe To This Site

follow us in feedly
Add to My Yahoo!
Add to My MSN
Subscribe with Bloglines


Chicken Saltimbocca

Chicken Saltimbocca ready to Cook

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!

Ingredients for Four People
  • 4 boned chicken legs - skin on.Chicken Saltimbocca Cooking nicely
  • 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.
New Feature: Printer Friendly Recipe Pages for your convenience.
Chicken Saltimbocca Method
  1. Pin the Jamon slices and the sage leaves to the flesh side of the chicken legs with the cocktail sticks.
  2. Season the skin side with a little salt and some black pepper.
  3. 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.
  4. Now turn them over - turn down the heat to low and cook for a further ten minutes.
  5. 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.
  6. Add the sweet wine and reduce by half.
  7. Now add the tomatoes and basil and cook for two minutes.
  8. Meanwhile crisp up the legs under a medium grill.
  9. Thicken the sauce with a little of the cornflour mixture.
  10. Plate up the Chicken - spoon over the sauce and serve immediately.

New! Comments

Have your say about what you just read! Leave me a comment or ask a culinary question in the box below.

Sunset over the Mediterranean

If you like what you see on our site, please Like us on Facebook - We'd really appreciate it!

Personal Chefs Marbella
Let Us Cook For You!

Personal Chefs Marbella
Click the Photo To Learn More
Personal Chefs Marbella

Join One of Our
One Day Paella Courses
In Marbella

Paella Course
Click the Photo To Learn More

Hen Party Catering
In Your Marbella Villa
Or Apartment

Naughty Hen Parties in Marbella
Click on the photo for information

Pam and David Help Make
Katies Hen Party Go
With a Bang
Naughty Marbella Hen Parties
Click on the photo for information