Chicken thigh parmigiana

Step 1

Preheat oven to 160°C.

Step 2

Season chicken; wrap each thigh in a slice of prosciutto.

Step 3

Heat oil in a 4 litre (16-cup) flameproof roasting pan (see tips) over medium-high heat. Cook chicken, seam-side down, for 4 minutes or until golden. Turn, then cook for another 4 minutes or until golden all over; transfer to a large plate or tray.

Step 4

Add onion to pan; cook, stirring, for 3 minutes or until softened. Add garlic; cook, stirring, for 30 seconds or until fragrant. Add wine; cook, stirring, for 1 minute or until reduced slightly.

Step 5

Return chicken to pan in a single layer. Pour pasta sauce over chicken and sprinkle with oregano; season. Cover tightly with baking paper and two layers of foil; bake for 40 minutes.

Step 6

Meanwhile, process bread to form coarse crumbs. Combine breadcrumbs, parsley, parmesan and butter in a bowl.

Step 7

Remove foil and paper from dish; sprinkle chicken with breadcrumb mixture. Bake, uncovered, for a further 30 minutes or until crumb mixture is golden.

Step 8

Serve half the chicken parmigiana topped with oregano leaves (see tips). Transfer remaining chicken parmigiana to an airtight container; cool, then store (see tips).