This is a longtime favourite in our family. It also originates from Giuliano Bugialli’s Classic Techniques of Italian Cooking (1982). As usual, I’ve adjusted things slightly over the years!

I like to make a big batch of this for a party dinner, so I begin with a flat of boneless and skinless chicken thighs.

Melt four to six tablespoons of butter in a bowl that is low enough to rub the chicken easily. Add about the same amount of olive oil.

Chop together a couple of tablespoons each of fresh sage and fresh rosemary. Mix them into the butter and oil mixture.

Rub each chicken thigh in the mixture and roll it up in a piece of prosciutto (I usually end up buying two packages of pre-sliced prosciutto).

Line a low ceramic casserole or cast iron pan with aluminum foil. I usually use two large pieces in a cross pattern. Arrange the wrapped chicken pieces in a more or less circular shape. If you have a lot of chicken it will even work with a second layer that is slightly smaller than the first. Drizzle any leftover butter/oil/herb mixture on top.

Fold the aluminum foil up into a sealed package. If the pan has a lid you can place it on top now.

Put the pan in a cold oven and heat the 425 degrees. It should take about an hour to be done. Don’t be afraid to open it up and check after about 50 minutes.

This dish works great with just about anything that is lightly sauced (fresh pasta, risotto, even potatoes), but I usually make sure to include a green vegetable to balance the colours on the plate (like Broccoli Roman Style – with lots of garlic and spicy red pepper).