Chicken saltimbocca with fried potatoes
Recipe
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20 minutes
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65 minutes
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85 minutes
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4 pieces
Do you love Italian cuisine? Everyone knows you can bake delicious pizzas on the Big Green Egg, but there are all kinds of other dishes you can cook in this kamado, of course, such as this delicious saltimbocca if you would like to stick with those Italian vibes. This is our twist on the traditional Italian recipe for saltimbocca, which uses veal in combination with prosciutto and fresh sage. Instead of veal, we’re making the saltimbocca with chicken this time. A delicious flavour combination that you give an extra boost by cooking it on your Big Green Egg!
INGREDIENTS
Saltimbocca
- 4 chicken legs
- 8 slices of raw ham
- 12 fresh sage leaves, plus 1 sprig of sage
- 100g butter
Garnish
- 500 g pre-cooked, waxy potatoes in their skins
- 2 shallots
- 2 cloves of garlic
- 2 tbsp crème fraîche
- 2 sprigs of flat leaf parsley
IN ADVANCE
- Cut into the skin and flesh of the drumsticks on the chicken legs, about 4 cm from the end, and scrape off the flesh so you have nice, clean legs. Cut open the chicken thighs on the legs, carefully cut the joint between the drumsticks and the thighs, and remove the bones from the chicken thighs. Place a piece of plastic wrap on the thigh meat of each chicken leg and, using a small cast-iron saucepan or a meat mallet, slightly flatten the meat.
- Lay two slices of the raw ham overlapping on your worktop. Place a chicken leg in the middle of the ham so you can roll the meat of the leg in the ham later. Sprinkle with pepper to taste and scatter 3 sage leaves over the thigh meat. Roll the thigh meat in the raw ham to enclose the chicken and the sage and secure with a cocktail stick. Repeat with the rest of the chicken legs, ham and sage leaves.
METHOD
- Light the charcoal in the Big Green Egg and heat with the stainless steel grid to a temperature of 200°C. While pre-heating, place the skillet on the grid in advance. Meanwhile, for the garnish, roughly chop the potatoes. Peel and finely chop the shallots and the garlic.
- Melt the butter in the skillet. Place the chicken saltimbocca in the skillet and fry for about 10 minutes; baste regularly with the butter from the skillet, closing the lid of the EGG after each action.
- Turn the chicken saltimbocca over and place the sprig of sage in the skillet. Continue cooking until the chicken has reached a core temperature of 75°C; you can measure the core temperature with a core thermometer.
- Remove the chicken saltimbocca from the skillet and set aside. Add the potato, shallot and garlic to the skillet and fry for about 10 minutes in the remaining butter. Toss the potato mixture regularly and close the lid of the EGG after each action.
- Toss the potato mixture again and place the chicken saltimbocca on top; heat for about 5 minutes.
- Remove the chicken from the skillet and set aside. Mix the crème fraîche into the potatoes and spoon into a bowl. Place the chicken saltimbocca on top and garnish with the parsley.
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