Sicilian-Inspired Chicken Thighs Wrapped in Smoky Pancetta and Prosciutto

Steps

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1. 1
   Peel and slice potatoes to about 1 centimeter thick. Parboil in water for about 5-6 minutes. Add tomatoes to the water for the last 45 seconds of cooking to loosen their skins.
   ▶ ≈0:19
2. 2
   Remove tomatoes and squeeze off their skins through your hands. Drain potatoes and season simply with salt, pepper, and olive oil.
   ▶ ≈0:47
3. 3
   Transfer seasoned potatoes and tomatoes to a baking dish and place in a 200°C oven.
   ▶ ≈1:11
4. 4
   Pound together garlic cloves, anchovy fillets, and blanched almonds in a mortar. Add roughly chopped parsley and mint, a heaped tablespoon of capers, the oil from the anchovies, and a dash of balsamic vinegar. Mix until a paste forms.
   ▶ ≈1:23
5. 5
   Spread the herb paste evenly over the chicken thighs.
   ▶ ≈2:10
6. 6
   Layer 8 pieces of pancetta at a slight angle, then place prosciutto on top. This adds back fat to the lean thigh meat to prevent drying. Roll up the meats around the chicken like a sleeping bag.
   ▶ ≈2:16
7. 7
   Secure the wrapped chicken with a wooden skewer driven through lengthwise.
   ▶ ≈3:05
8. 8
   Place the wrapped chicken thighs on the skewers above the partially roasted potatoes and tomatoes. Return to the 200°C oven for about 45 minutes until the pancetta and prosciutto are crispy and the fat renders down onto the potatoes below.
   ▶ ≈3:24
9. 9
   Using a carving knife, gently cut along the middle of the skewer to remove the chicken. Plate with the roasted potatoes and tomatoes. Serve with fresh green salad dressed with lemon and a drizzle of balsamic.
   ▶ ≈3:47