Serves 4-6

6 free-range skinless chicken thighs
6 slices Pedrazzoli prosciutto

For the stuffing:
20g Gigante porcini
Extra virgin olive oil (EVO)
180g button mushrooms, finely chopped
2 spring onions, finely chopped
2 sprigs of fresh thyme leaves, picked
½ cup Kernelz walnut pieces, toasted and finely chopped
Grated rind of 1 lemon

Rehydrate porcini for 20 minutes in warm water and finely chop, reserving liquid. In a saucepan, heat a little EVO over a medium–high heat and add mushrooms. Fry until well sweated, about 5 minutes, stirring frequently. Lower heat and add spring onions, thyme and porcini. Cook a further 2 minutes. Remove from heat and add walnuts, lemon rind and season. Cool mixture.

For the sauce:
Extra vigin olive oil (EVO)
2 onions, sliced into fine half moons
2 sprigs of fresh thyme leaves, picked
1 Tbsp Sabato porcini crema
Salt and freshly ground black pepper
Handful chopped parsley

Heat EVO in a saucepan which has a lid over a medium-high heat. Add onions and a little salt. Cook until well sweated, stirring occasionally then reduce heat and cover. Cook for 10 minutes, stirring occasionally. Remove lid, add thyme and continue to cook gently until caramelised (approximately 20 – 30 minutes). Cool, purée and add porcini crema and loosen as necessary with the reserved porcini liquid.  Season to taste and mix through chopped parsley.

Preheat oven to 180˚C. Lay each chicken thigh onto a slice of prosciutto and season. With wet hands form a sausage of stuffing and lay across the chicken thigh. Bring the farthest end of the thigh over the stuffing and then roll the whole parcel away from you, enclosing the stuffing and chicken in the prosciutto. Lay on a shallow baking dish lined with baking paper. Repeat until you have 6 parcels. Bake in the preheated oven for approximately 30 minutes until the chicken juices run clear. Rest before carving into medallions and serving with the sauce.



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