| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 2 | tb | Butter; melted [a] |
| 1 | ts | Rosemary leaves; finely chopped [a] |
| 5 | lg | Fresh (or preserved in salt) sage leaves, finely chopped [a] |
| 1 | ts | Marjoram; finely chopped [a] |
| 1 | ts | Salt [a] |
| 1/4 | ts | Freshly ground black pepper [a] |
| 1 | Chicken (2-pound) cut in 8 pieces [see above] | |
| 8 | sl | Prosciutto (1/2 pound total) |
INSTRUCTIONS
Mix [a] well. Brush onto chicken. Wrap each piece chicken in 1 prosciutto slice. On a piece of foil large enough to enclose it all, fit the chicken back together again. Bring the foil up to enclose the entire chicken and seal the the top. Place the package in a terra-cotta casserole (like a Romertopf) and cover lightly with lid. Place in a cold oven and turn to 450F. Bake 105 minutes (1 hr + 45 minutes) without opening pot. Remove from oven, let rest covered 5 minutes, then remove lid. Use scissors to cut from center of foil outward in 4 directions, making large X. Fold each of 4 quarters back from center to side of casserole, making flower shape. Serve hot. Serves 4 people Posted to TNT - Prodigy's Recipe Exchange Newsletter by hvane@shrewsbury.org on Sep 24, 1997
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