- 1/4 cup pine nuts
- 6 tablespoons extra-virgin olive oil
- 2 medium shallots, finely chopped
- 1 1/2 pounds curly leaf spinach, stemmed and chopped
- Kosher salt
- Freshly ground pepper
- 1/4 cup golden raisins
- 2 cups low-sodium chicken broth
- 1/2 cup fine fresh bread crumbs
- 1/2 cup grated Pecorino-Romano cheese
- Eight 7-ounce skinless boneless chicken thighs, each pounded 1/2 inch thick
- 8 thin slices of prosciutto (4 ounces)
- 1/2 cup dry white wine
- 2 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice
How to make this recipe
In a small skillet, toast the pine nuts over moderately low heat, shaking the pan occasionally, until golden, 5 to 7 minutes.
In a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Add the shallots and cook over moderate heat, stirring, until golden, 5 minutes. Add the spinach and cook, stirring, until wilted; season with salt and pepper. Add the raisins and 1/2 cup of the chicken broth and bring to a boil, then simmer over moderately high heat until almost all of the liquid has evaporated, 3 minutes. Transfer the spinach to a bowl and stir in the pine nuts, bread crumbs and cheese; let cool slightly. Wipe out the casserole.
Arrange the chicken thighs on a work surface. Top each thigh with a prosciutto slice and the spinach mixture, spreading it evenly and leaving a 1/2-inch border all around. Tightly roll up each thigh and tie at 1-inch intervals with kitchen string.
Heat 2 tablespoons of the oil in the casserole. Season the chicken with salt and pepper and add half of the bundles to the casserole, seam side down. Cook over moderately high heat, turning, until browned all over, 5 minutes. Transfer the chicken to a platter; scrape up any cheese from the bottom of the casserole. Repeat with the remaining 2 tablespoons of oil and chicken bundles.
Add the wine and remaining 1 1/2 cups of broth to the casserole. Bring to a simmer over moderate heat, scraping up any browned bits. Add the chicken bundles and bring to a boil. Cover and cook over low heat, turning, until the chicken is cooked through, 45 minutes. Transfer to a cutting board; cover with foil.
Strain the liquid and wipe out the casserole. Add the liquid and boil until reduced to 1 1/2 cups, 10 minutes. Whisk in the butter and lemon juice; season with salt and pepper. Discard the string from the rolls, slice 1 inch thick and serve with the sauce.
The braciole can be refrigerated for up to 2 days before cooking.
Floral, balanced Italian Pinot Noir.