The summer in Seattle this year has been unseasonably cool, the temperature rarely rising to 80F. I've just closed my office window as I sit here working because it's just a mite too nippy. Believe it or not, the leaves are already turning on many trees. We'll either have a long autumn, or an early, hard winter.
This recipe from Wini Moranville's cookbook, Bonne Femme, is perfect for cooler temperatures ... partly because it is baked in the oven, but more importantly, because the flavors are so cozy. Prosciutto, rosemary, garlic, and sherry? Always.
Prosciutto is an Italian cured meat that is usually sliced super thin, used on sandwiches, as stuffing, or wrapped around other meat, but in this recipe, it is diced. My grocery store sells "Prosciutto Ends", left over from the slicing in the deli. Check with yours and see if they'll do that for you. If not, just ask for a slice of prosciutto about 1/8-inch thick. You only need an ounce.
After finely dicing the prosciutto and rosemary, lift the skin from the chicken a bit and put the mixture in there. Either rub with a little butter, or use olive oil (as I did), then season with salt and pepper. Be careful with the salt because the prosciutto is salty.
When the chicken is done, put the roasting pan on a burner (or transfer the juices to a small pan if your roasting pan cannot be used on the stovetop). Add chicken broth and sherry, reduce down, while mashing the roasted garlic into it. The French would stir in a tablespoon of butter at this point, but if you're watching calories, you can skip it. ;) Just don't admit to having done it.
Download Rosemary Prosciutto Chicken with Roasted Garlic Sherry Sauce
Find more of Wini's recipes here, here, and here and read my interview with her HERE.