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Chicken Thighs with Crispy Prosciutto and Foie Gras Pate

"Prosciutto and pate fill these chicken rolls, fried in a pan and then baked until perfection. Perfect with a classic French sauce such as au jus. Sound hard, but are really very simple and worth it!"

By allrecipes · From Open Recipes · 7 ingredients
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Why it works: Chicken and prosciutto work together. They rank in the top 11% of all ingredient pairs, and 189 recipes mention both. Both carry 2-nonenal, which smells fatty, green. The science ↓

The recipe

12 thighs
Prep20 min
Cook40 min

Ingredients

Contains: soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Pat the chicken thighs dry. Season both sides with salt, pepper and garlic powder, then brush with the Worcestershire sauce. Refrigerate for 20 minutes.

  2. Preheat the oven to 400°F (200°C). Spread a thin layer of foie gras pate over one side of each thigh, fold the thigh over, and wrap it with a slice or two of prosciutto.

  3. Heat the corn oil in a large ovenproof skillet over medium-high heat. Sear the wrapped thighs seam-side down for 4 minutes until the prosciutto turns crisp and golden.

  4. Turn the thighs over and sear for 2 more minutes, then transfer the skillet to the oven.

  5. Bake for 25 to 30 minutes until the thickest part of each thigh reaches 165°F (74°C).

  6. Rest the thighs for 5 minutes before serving.

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Chicken + prosciuttotop 11% of all pairs
    Aroma overlapmoderate
    Mentioned together189 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Chicken + garlictop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together10,839 recipes

    Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

  3. Chicken + corntop 5% of all pairs
    Aroma overlapstrong
    Mentioned together1,666 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Garlic + peppertop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together27,044 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Pepper + corntop 6% of all pairs
    Aroma overlapstrong
    Mentioned together5,324 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the garlic

How well each one fits the dish's main ingredients (chicken, sauce, prosciutto, pepper, corn):

  1. Basilabout as good a flavor fit
  2. Garlicthe original
  3. Tarragonabout as good a flavor fit
  4. Celeryabout as good a flavor fit

Fit is the average pairing score against chicken, sauce, prosciutto, pepper, corn. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).