One-pot Parma chicken

One-pot Parma chicken

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

Another delightful ‘all-in-one’ recipe with chicken, this time with Parma ham or other prosciutto, leek and celery.

Ingredients

Quantity Ingredient
2 tablespoons soft butter or olive oil, for the dish
6 large potatoes
1 large leek
3 celery stalks
4 chicken breast fillets
1 teaspoon sea salt
freshly ground black pepper
4-8 thin slices prosciutto
200ml pure cream

Method

  1. Preheat the oven to 225°C. Grease a large ovenproof dish or roasting tin with the butter or olive oil.
  2. Peel the potatoes and cut into large wedges. Place them in a saucepan of lightly salted boiling water and boil for exactly 3 minutes (no more, no less). Drain and then place the potatoes in the dish.
  3. Carefully clean, slit and rinse the leek to remove any traces of soil. Slice it and spread it out among the potato wedges.
  4. Cut the celery into thin pieces and add them as well. Season the chicken with salt and freshly ground pepper, then wrap each piece in the slices of prosciutto, and place on top of the potatoes. You can prepare the recipe up to this point ahead of time.
  5. Pour the cream around the chicken in the dish. Bake for 25-30 minutes, or until the chicken is completely cooked through. Serve with bread and a green salad.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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