||Med||Zucchini – Green
|1/4||Lb.||Fontina or Gruyere Cheese
|6||Slices||Prosciutto – thinly sliced
|1/4||Cup||Extra Virgin Olive Oil
|QB||“As desired”||Salt & Pepper
Preparing the Dish
Preheat the oven to 424 degrees F.
Quarter the zucchini, then cut each piece in half. Put the pieces in a small ovenproof casserole, add 2 tablespoons of olive oil, and place in the heated oven until the zucchini is crisp – about 15 minutes.
Meanwhile remove the skin from the chicken thighs, then remove the bone each thigh. Lightly salt and pepper each thigh, then put them in an oven proof casserole pan – single layer.. Cut the cheese into 3 inch, by half inch rectangles, and lay a piece of cheese in the center of each thigh. As soon as the zucchini are crisp, remove from the oven, allow to cool, then place one piece atop the cheese on the thigh.
Turn the oven temperature down to 350 degrees F. While the oven is cooling a bit, top each chicken thigh with 1 1/2 piece if prosciutto. Add a dash of olive oil to each thigh assembly, and place the pan in the oven. Cook for 30 minutes, or until the internal temperature of the chicken reaches 160 degrees F.
Serve with De Angelis Wines 2007 Pinot Noir or our 2010 Sauvignon Blanc.
The 2010 vintage is a fruity wine with floral overtones, and a hint of of citrus complements the finish. It was vinified anaerobically, and stirred on its lees for 4 months. The result: Its smooth finish and balanced acidity allows this wine to accompany many dishes.
2007 Pinot Noir
This wine is a 14.35% alcohol, fruit forward wine, and offers a hint of oak, and a bit of spice. Fruit flavor such as cherries, and blackberries coupled to a great mouthfeel, and very soft tannins make this an easy to drink Pinot Noir. It stands up to flavorful foods like veal, lamb, quail, and other fowl dishes. Potatoes and mushroom dishes are great pairing partners for this wine/
A bit more extracted than our 2006 Pinot Noir, but still a classic Pinot