Chicken with Speck Alto Adige / Pollo allo Speck



  • 6 skinless chicken legs
  • Salt and pepper to taste
  • 2 tablespoons each marjoram, parsley and rosemary mixed together
  • 12 thin slices Speck Alto Adige
  • 4 tablespoons olive oil
  • 1 onion, minced
  • 2/3 to 1 cup white wine
  • 1 Juicelemon
  • 1/2 cup sliced Cerignola olives
  • Salt and pepper


  1. Preheat oven to 350°F.
  2. Season the legs with salt and pepper and the herbs; wrap each leg in two slices of Speck, slightly overlapping them. Set aside.
  3. Heat oil in a stovetop to oven skillet or cast-iron pan and brown the legs with the onion. Add the wine and allow it to cook off. Add lemon juice and scatter olives in bottom of pan.
  4. Place the pan in oven and cook 20 minutes or until a meat thermometer registers 165°F in thickest part of leg. Sprinkle chicken with salt and pepper to taste.
  5. Serve hot.

This recipe was featured on Season 29 - Episode 2917.

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Looks so tasty I’m going to try it

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