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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

Juice 1 lemon

1/2 cup sliced Cerignola olives

Salt and pepper


Preheat oven to 350°F.

Season the legs with salt and pepper and the herbs; wrap each leg in two slices of Speck, slightly overlapping them.  Set aside.

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.

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.

Serve hot.

This recipe is featured on show 2917 – All Chicken.


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