Chicken Thighs Roasted on a Bed of Salt in the Style of the French Alps

Preparation info

  • Serves

    2 to 4

    • Difficulty

      Easy

Appears in

Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

  • About

In this recipe, which I adapted from Cuisine et Fêtes dans Les Alpes du Sud by Jean-Jacques de Corcelles, chicken thighs are seasoned with pepper and a pinch of salt, rolled in chopped wild thyme, wrapped separately in a thin round of pancetta, tied up with string, and then roasted in a shallow flameware or ovenproof stoneware dish. The result is delicious silky, moist chicken thighs. Half-pound chicken thighs will roast in about 20 minutes.