- 4
Ingredients
- 4 bone-in, skin-on chicken breasts
- 3 cloves garlic, chopped
- Kosher salt
- 2 tbsp. chopped thyme leaves,
- plus 12 sprigs
- 1 tbsp. chopped tarragon
- 4 thin slices prosciutto
- 4 slices raclette cheese,
- 1 about 1 oz. each
- Ground black pepper
- 3 tbsp. olive oil
- 2 lemons, halved
- 1 ⁄2 cup chicken broth
Preparation
Step 1
1. Using a knife, make a deep, 3"-wide cut into thickest part of each breast, to form a pocket. Smash garlic with the side of a knife. Add a pinch of salt; scrape garlic against cutting board to make a paste. Pile chopped herbs on top of garlic; chop together. Smear each prosciutto slice with garlic mixture. Wrap each piece of cheese with a prosciutto slice; stuff into breasts; tie breasts (see
2. Heat oven to 475˚. Heat oil in a 12" ovenproof skillet over medium-high heat. Add chicken breasts, skin side down and brown, 6–8 minutes. Transfer skillet to oven and roast for 18 minutes. Flip breasts and cook until skin crisps, about 5 minutes. Transfer breasts to 4 plates; remove and discard twine. Place skillet over high heat; add lemons, cut side down. Cook until browned, 3 minutes. Add broth and reduce by half. Serve chicken, garnished with sauce and lemon.
This was fantastic! The only thing I did different and that I think made a huge difference was to discard the oil after the chicken had roasted and deglazed the pan with cognac. After that I added the chicken broth and reduced it. Made a fantastic sauce. This is a keeper!
Made this recipe for the first time last night to rave review. It will be one I make again and again, both for family and guests. We did not find it oily and, while not "thick", the broth made a tasty add. I added a few capers to the sauce.
I want to make this dish but I was wondering if anyone had substituted another herb for the Thyme? I have developed an aversion to it in my old age (weird things happen as you age). I was thinking about Sage and Oregano in place of Thyme and Tarragon, tarragon seems such an odd choice in the first place.