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Prosciutto-Wrapped Chicken with Porcini & Walnut Stuffing

Prosciutto-Wrapped Chicken with Porcini & Walnut Stuffing


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
Freshly ground Spice Trader black pepper
Maldon sea salt

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:

2 onions, sliced into fine half moons
2 sprigs of fresh thyme leaves, picked
1 Tbsp Sabato porcini crema
Freshly ground Spice Trader black pepper
Maldon sea salt

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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  • Gigante Porcini

    Gigante Porcini

    These extra-large rich and creamy porcini mushrooms are hand selected in Cremona, Italy. Their deep, nutty flavour is intensified by drying. To reconstitute dried mushrooms, soak in hot (not boiling) water for 15-20 minutes. Strain the liquid and put aside to freeze for porcini stock or add to the dish for extra flavour.

    Perfect in braises, soups and sauces such as a rich porcini mushroom pasta sauce or great in a paella.

    Dairy and Gluten-free. Suitable for vegetarians and vegans.

    Also available in 50g packet and 100g packet.

    Learn More
    104 -

  • Parma Ham (Prosciutto) ' sliced

    Pedrazzoli Prosciutto ~ sliced

    Available for Central Auckland delivery or pickup only via Pace Courier.

    Please call us to add to your existing online order or to place an order on 09 630 8751 (EXT 1).

    Delivery charges may vary based on delivery location.

    Italian dry-cured ham, aged for 16 months with salt. Delicate with a distinctive sweet taste. Unlike many other hams, Prosciutto di Parma is an all-natural ham with no added colours or flavour. Best enjoyed simply with fresh bread, cheese and good wine.

    Starting as a worker in a pork meat factory, before becoming a butcher and then an entrepreneur, Arnaldo Pedrazzoli had a passion for artisan charcuterie. Established in 1951, Pedrazzoli has remained a family affair with a commitment to traditional methods.

    Meat: Pork
    Origin: Italy

    Please note: Pricing is per Kg but sold in 100g (approx) packs.

    Also available in as a whole or half leg.

    Learn More
    104 -

    Available in store only

  • Pons Traditional Extra Virgin Olive Oil

    Pons Traditional Extra Virgin Olive Oil

    From Catalonia, Spain, an EVO pressed from Cornicabra and Arbequina olives. It is well-balanced, with a fresh aroma and a slightly peppery but soft finish. Recommended for everyday use in all types of cooking.

    Also available in a 750ml bottle or 3 litre tin. 

    Learn More
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  • Sabato Porcini Crema

    Sabato Porcini Crema

    A rich cream made from porcini mushrooms. Perfect added to a risotto or mixed through pasta. A tablespoon will enrich any chicken or meat dish.

    Also available in a 180g jar.

    Learn More
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  • Kernelz Walnut Pieces 120g

    Kernelz Walnut Pieces

    Sweet, creamy walnut pieces. Grown from local cultivars in Christchurch.

    Use these in a salad of red cabbage, baby spinach and goats cheese.

    Learn More
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