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Chicken Prosciutto au Vin Recipe


Chicken Prosciutto au Vin

Prep Time ~ 20 mins Cooking Time ~ 45 mins
Approx Cost ~ £10 Difficulty ~ Easy
Freeze ~ Yes Serves ~ 4-6

Tips ~


1 tablespoon sunflower oil

8 chicken thighs, bone in, skinned

75g / 3oz dry cured ham such as Parma, Serrano or Black Forest, snipped into small pieces

2 cloves garlic, crushed

225g / 8oz button mushrooms, quartered

1 large red onion, coarsely chopped

1 tablespoon plain flour

300ml / 10floz chicken stock

300ml / 10floz red wine

1 tablespoon Worcestershire sauce

1 tablespoon tomato puree

1 bay leaf

Salt and pepper

2 tablespoons chopped fresh tarragon


  • Heat the oil in a large non-stick frying pan, and fry the chicken thighs on both sides until golden brown.
  • Using a slotted spoon, transfer to a plate and set aside.
  • Add the ham to the same frying pan and fry over a high heat until crisp.
  • Add the garlic, mushrooms and onion and continue to fry for a few minutes.
  • Sprinkle in the flour and blend in the stock, wine, Worcestershire sauce and tomato puree. Add the bay leaf and some salt and pepper and return the chicken to the pan.
  • Bring to the boil, cover with a lid, then simmer over a low heat for about 45 minutes until the chicken is tender.
  • Add the tarragon and serve with rice.