Prosciutto-wrapped chicken with smashed potatoes

By: Billy Law
From: Have You Eaten
Serves: 4
Photographer: Billy Law

This recipe is a simple way to make a chicken roll, or ‘roulade’ as it is sometimes called. Technically, my version isn’t really a roulade, as there isn’t much rolling involved, but the end result is just as tasty. Apart from a few dainty flourishes, such as wrapping prosciutto around the chicken and trussing it with kitchen string, the rest is pretty straightforward, especially the smashed kipfler potatoes — just boil them whole, smash, and whack them into the oven. I love kipflers, a waxy potato also known as German finger potato or fingerling, so named for their elongated shape. They are usually quite small and have a beautiful buttery, nutty flavour.

Be sure to time everything well so the chicken and smashed potatoes come out of the oven at the same time, so they are both nice and warm when served.

Ingredients

Quantity	Ingredient
4	boneless, skinless chicken breasts
16 slices	prosciutto
a few sprigs	lemon thyme, leaves picked
pinch	each of salt and pepper
2 tablespoons	olive oil

Smashed potatoes

Quantity	Ingredient
8	small kipfler potatoes, washed and unpeeled
pinch	salt
60g	duck fat, (see note)
a few sprigs	lemon thyme, leaves picked

Burnt butter asparagus

Quantity	Ingredient
25g	unsalted butter
1 bunch	asparagus, ends trimmed
	balsamic vinegar
	salt and pepper

Method

To make the smashed potatoes, put the potatoes in a pot, then fill with just enough water to cover the potatoes. Add a pinch of salt and bring to the boil over high heat. Turn the heat down to medium and boil for 15–20 minutes, or until the potatoes are cooked. Drain and transfer the potatoes to a roasting tin. Meanwhile, preheat the oven to 200°C.
Using a fork or potato masher, gently squash the potatoes to split them open, but still leaving large chunks. Dab the duck fat randomly on the potatoes, sprinkle with a pinch of salt and the lemon thyme, then bake for 25–30 minutes, or until the potatoes are crispy and golden brown.
Meanwhile, cut each chicken breast into thinner pieces by slicing it in half horizontally through the centre. Turn one half around and place the two halves back together (you should now have a log of chicken with an even thickness, with one thin end and one thick end now on top of each other). Repeat for the remaining chicken breasts.
For each chicken breast, lay 4 slices of prosciutto, slightly overlapping, on a clean chopping board. Place the chicken log in the centre of the prosciutto, sprinkle with the lemon thyme and season with salt and pepper. Wrap the chicken in the prosciutto, then truss firmly with kitchen string to hold it together. Repeat with the remaining chicken breasts and prosciutto.
Heat the olive oil in a frying pan over medium–high heat and sear the chicken on both sides until evenly golden. Transfer to a baking tray and bake at 200° for 12–15 minutes, or until firm to the touch.
Use the same pan to cook the asparagus. Melt the butter over medium heat. Once the butter starts to froth, add the asparagus and cook for 3 minutes, stirring occasionally.
Time it well so the chicken and roasted potatoes come out of the oven at the same time. Rest the chicken for 5 minutes, then remove the kitchen string and slice into 2 cm thick slices.
To serve, place 2 smashed potatoes on each plate, top with slices of chicken and the asparagus. Drizzle the asparagus with burnt butter from the pan and the balsamic vinegar, then season with salt and pepper. Serve immediately.

Note

You can buy duck fat at delicatessens or fine food stores, or rendered from another duck recipe. Duck fat stores well in the refrigerator and will keep for several months. Alternatively, substitute the duck fat with oil that has a high smoking point, such as sunflower oil, canola oil or vegetable shortening.