Baked Chicken Thighs With Prosciutto, Potato & Wholegrain Mustard Sauce

Published 1st January, 2019

Cuisine: Australian   Serves: 4

Preparation: 20 Mins   Cooking: 1 Hr


  • 8 Barossa Fine Foods Free Range Chicken Thighs
  • 8 Slices Barossa Fine Foods Prosciutto
  • 1 tbls Olive Oil
  • 500 gm Baby Potatoes
  • 4 Cloves Garlic, finely chopped
  • 3 tbls Wholegrain Mustard
  • 1 Cup Rich Cream
  • 1 Cup Barossa Fine Foods Chicken Stock
  • ¼ Cup Sage leaves
  • Sea Salt
  • Black Pepper


  1. To prepare the chicken, lay one slice of prosciutto on the bench, place the chicken thigh on top & roll up, repeat with all thighs.
  2. Heat a baking dish over a medium heat, brown the chicken thighs on each side in batches in olive oil, remove from pan and set aside.
  3. Cut the potatoes into 1 cm slices, leaving the skin on, add to the pan along with the garlic & fry for five minutes or until golden brown.
  4. Add the cream, wholegrain mustard and chicken stock to the pan, allow to simmer for a couple of minutes, season with sea salt and pepper, return the chicken to the pan.
  5. Place a lid on the casserole dish and put in a preheated oven at 200℃ and bake for 30 minutes
  6. Remove the lid from the casserole dish add the sage leaves and allow to bake for a further 20 minutes, or until the chicken is golden brown & cooked through.