Prosciutto Wrapped Chicken Torchon With Brown Butter Fingerlings, Confit Mushrooms, Asparagus, Cipollini’s And Chicken Consommé Recipe

Prepare the Chicken Torchon

In a blender, combine the chicken thighs, fresh thyme, salt, and pepper. Blend until smooth. Lay out prosciutto slices in an overlapping manner on a plastic wrap sheet. Spread the chicken mixture over the prosciutto, then roll tightly into a log. Wrap in plastic wrap and refrigerate for at least 2 hours.

Cook the Chicken Torchon

In a pot of simmering water, cook the wrapped chicken torchon for about 1.5 hours. Remove from water and let cool. Once cooled, unwrap and slice into rounds.

Prepare the Brown Butter Fingerlings

In a skillet, melt butter over medium heat until it starts to brown. Add fingerling potatoes, season with salt and pepper, and sauté until golden and tender, about 15-20 minutes.

Cook the Confit Mushrooms

In a separate pan, heat a tablespoon of butter over low heat. Add mushrooms, season with salt, and cook slowly until tender and flavorful, about 15 minutes.

Prepare the Asparagus and Cipollini Onions

Blanch asparagus in boiling salted water for 2-3 minutes until bright green, then shock in ice water. For cipollini onions, caramelize them in a skillet with a bit of butter until golden brown.

Make the Chicken Consommé

In a pot, simmer chicken stock until reduced by half. Strain and keep warm.

Plate the Dish

Arrange the chicken torchon slices on a plate with brown butter fingerlings, confit mushrooms, asparagus, and cipollini onions. Drizzle with warm chicken consommé before serving.