Chicken With Prosciutto Di Parma (Pollo E Prosciutto Di Parma)

This recipe is from Giuliano Bugialli's Classic Techniques of Italian Cooking. I made it this past weekend with 20 drumsticks, 20 slices of Prosciutto di Parma and doubled all other ingredients. It was the most tasty dish at the party and everyone loved it! The chicken was incredibly flavorful and juicy and the prep is quite simple as well. I put everything together the day before and just roast it in the oven before the party.

• Ready In: 2 hrs 15 mins
• Serves: 4-6
• Yields: 8 pieces

Ingredients

• 1  roasting chicken, cut into 8 pieces
• 4  tablespoons butter
• 5  large sage leaves, fresh
• 1  teaspoon rosemary, fresh
• 1  teaspoon dried marjoram
• 1  teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1  tablespoon olive oil
• 8  slices prosciutto di Parma

Directions

1. Melt butter over low heat in a small saucepan. Finely chop the sage, rosemary and marjoram and put into a small bowl. Add the melted butter, salt and pepper to the chopped ingredients and mix well. Lay a large sheet of aluminum foil on the table and brush the shiny side with olive oil. Using a pastry brush, coat each piece of chicken with the herb-butter mixture. Wrap each piece in a slice of Prosciutto di Parma and place the chicken pieces on the foil close together and wrap completely with foil. Place the package in a terra cotta or ceramic casserole and cover. Place the casserole in a cold oven and turn the oven to 450 degrees. Bake for one hour and 45 minutes without removing the cover. Remove from oven and let stand for five minutes. Use scissors to cut from the center of the foil outward in four directions, making a cross. Cut each quarter in half and fold back each of the foil pieces from the center, forming petals over each side of the casserole. Serve immediately.