Proscuitto-wrapped Chicken with Kale, Hazelnuts and Pinot Pan Sauce

by Leah Halmagyi


  • 4 x chicken Marylands
  • sea salt flakes and freshly-ground black pepper
  • 1 tsp celery seeds
  • 1 bunch sage leaves
  • 12 slices prosciutto
  • ¼ cup extra virgin olive oil
  • 1 bunch kale leaves
  • 8 cloves garlic, minced
  • ½ cup hazelnuts, roasted and chopped
  • finely-grated zest of 1 lemon
  • 1 cup pinot noir
  • 1 cup beef stock
  • 2 tsp butter
  • 2 tsp plain flour


1 Preheat oven to 180°C. Season the chicken with salt and pepper and scatter with celery seeds. Wrap each with sage leaves, then with three slices of prosciutto, and roll up to secure. Heat half the olive oil in a large frying pan and fry over a moderate heat, turning several times, until the prosciutto begins to brown. Transfer to the oven.
2 Heat the remaining oil in a second pan, then fry the kale, garlic, hazelnuts and lemon zest for 5 minutes, until wilted.
3 Once cooked, set the chicken aside, then pour the wine and stock in and boil to reduce by half. Mix the butter and flour and whisk in until thickened.