6 servings

• 6 Corn-fed Maryland chicken
• 2 tsp white truffle oil
• Sea salt flakes and freshly ground black pepper
• 18 thin slices of serrano ham
• 1 bunch of sage leaves
• 100 g ghee
• 2 bunches of kale
• ¼ cup of extra virgin olive oil
• 6 garlic cloves, minced
• 2 stalks of celery, very finely chopped
• 1 red onion, finely chopped
• Seeds from 1 pomegranate
• 2 tbsp vino cotto

Roasted chicken in serrano ham with sautéed kale, pomegranate seeds and finely grated red onion


Preparation time: 25 minutes
Cooking/baking time: 25 minutes

Servings: 6

1. Preheat oven to 200°C (390°F). Rub the Maryland chicken with white truffle oil and season well with salt and pepper. Arrange three slices of serrano ham overlapping on square baking paper and then top with sage leaves and chicken. Roll up tightly and firmly.

2. Heat ghee in a large nonstick pan over medium heat and fry the chicken for 10 minutes, turning several times, until it is brown. Then place in a roasting pan and bake for 15 minutes until the serrano ham is crisp.

3. Meanwhile, pick the kale leaves and remove the thick leaf veins. Then fry in a pan of extra virgin olive oil over high heat. Add the garlic and celery and cook for another 2 minutes. Remove from the stove, season to taste with salt and pepper and then add onions and pomegranate seeds.

4. Remove the chicken from the roasting pan and place the roasting pan back in the oven with the vino cotto. Simmer briefly. Slice the chicken and serve with the kale and sauce from the roasting pan.

NOTE FROM THE PROFESSIONAL CHEF: The Maryland chicken consists of the whole leg with the thigh and wing. Your butcher can prepare this for you.