MONDAY
Prosciutto~Wrapped Chicken Thighs with Anchovy Butter | Charred Green Beans & Scallions
I should know by now, after thirteen years into this horse “habit”, that things rarely go according to plan. Yet, when plans go awry {like they did this weekend}, I am still surprised. I won’t bore you with all of the horrific details but, in short, a 1 1/2 hour flight North {to Oregon} to see a horse {that wouldn’t jump} ended a day late with airplane problems, delays, a cancelled flight and, finally, arriving home to SFO early this morning with no available gates to pull into {which resulted in a one hour wait on the runway}. Monday with a capital “M”! Like I have said before…when I plan our weekly dinner menus I cannot predict what will unfold in our lives but somehow, with a plan in hand, things always seem to work out. And so it was today…with Michael and the girls stranded in OR yesterday, the pasta sauce I had prepared for our Sunday dinner was quickly packaged and sent into a deep freeze for later use {Max and I dined on eggs and toast last night}. But tonight, we were all reunited and this dinner…normally a meal we would enjoy for Sunday dinner…was a celebration of taste and togetherness on this Monday evening! A Sunday supper, one day delayed!
The meal itself may sound extravagant but, really, it is quite basic. Boneless, skinless chicken thighs and some very thin slices of prosciutto are wrapped together…
And, with a basting of anchovy~herb butter…
Are roasted to golden perfection…
While the chicken roasts, green beans & scallions are coated and tossed with a bit of the anchovy butter and then broiled until tender and charred…
Meanwhile, a couple of huge, fat, juicy lemons are sectioned and set aside…
And, the finished dinner plate…
- 12 tablespoons salted butter
- 1 tablespoon anchovy paste
- 2 sprigs fresh sage, leaves removed fro stems and minced
- 10 boneless, skinless chicken thighs
- freshly ground pepper
- 10 thin slices prosciutto
- 2-3 lemons, halved
- Preheat oven to 400F.
- Place the butter, anchovy paste and sage into a saucepan over medium~low heat. When the butter is melted and bubbling, stir the sauce and then remove it from the heat.
- Season the chicken thighs lightly with pepper, then wrap each piece with a slice of prosciutto. Working over a roasting pan to catch any drips, brush the anchovy butter on the chicken, coating it completely, then arrange the chicken pieces in the roasting pan.
- Roast the chicken, basting it a few times as it cooks, until the juices run clear when pierced, 20-30 minutes.
- Transfer the chicken to a serving platter. Stir the remaining anchovy butter into the pan juices that have collected in the bottom of the roasting pan, scraping up any browned bits. Spoon the pan juices over the chicken. Garnish with fat, juicy lemon wedges for squeezing over the meat.
- 1 pound green beans, washed, dried + trimmed
- 1 large bunch scallions, washed, dried and trimmed
- 2 tablespoons Anchovy~Herb Butter
- Preheat oven to 425F. Cut scallions into 3-4 inch pieces. Place in a bowl with the green beans. Toss 2 tablespoons of the anchovy butter with beans and scallions. Place beans and scallions on a parchment lined baking sheet and roast 15-20 minutes mixing halfway through, until green beans are crispy and tender. For added char, broil for a few minutes. Remove from oven and serve immediately.
