Chicken Thighs with Crispy Prosciutto and Foie Gras Pate

Ingredients

• 0.3 cup corn oil 
• 8 ounces foie gras pâté 
• 0.5 teaspoon garlic powder to taste
• 8 ounces pancetta italian thinly sliced
• 12 servings salt and pepper to taste
• 12  chicken thighs boneless skinless
• 0.3 cup worcestershire sauce 

Equipment

• bowl
• frying pan
• paper towels
• oven
• plastic wrap
• toothpicks
• glass baking pan

Directions

1. Cut pate into 12 rectangles, and place onto a plate lined with plastic wrap.
2. Place into the freezer.
3. Combine chicken thighs and Worcestershire sauce in a bowl. Seal with plastic wrap, and place in refrigerator to marinate for 1 hour.
4. Gently fry the prosciutto in a large, nonstick skillet over medium heat until crispy.
5. Drain, cool and crumble into a bowl. Season with garlic powder to taste; set aside.
6. Preheat oven to 350 degrees F (175 degrees C).
7. Remove chicken thighs from the marinade and pat dry with paper towels. Discard marinade.
8. Lay the chicken thighs out flat on a clean work surface. Season with salt and pepper, then sprinkle crumbled prosciutto in the center.
9. Place a cube of pate on top of the prosciutto, then wrap the thigh around the filling and secure with toothpicks.
10. Heat corn oil in a large skillet over high heat.
11. Place thighs into oil, and cook until browned all over, about 5 minutes. When browned, place thighs seam side down into a glass baking dish.
12. Bake in preheated oven until the chicken is no longer pink, and the juices run clear, 25 to 30 minutes, depending on size.