Fast Recipes

Tarragon chicken thighs with crisp prosciutto, fennel and cabbage

For a variation on this dish, skip the frying step, and wrap the chicken thighs in the prosciutto and throw them straight in the oven.

By Max Adey
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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  • 1 kg (about 8) skinless, boneless chicken thighs
  • 2 tbsp olive oil, plus extra for drizzling
  • 3 garlic cloves, finely grated
  • 1 tbsp finely chopped tarragon
  • 4 thin slices prosciutto
Fennel and cabbage salad
  • 60 ml (¼ cup) extra-virgin olive oil
  • 1 tbsp white wine vinegar
  • ½ garlic clove, finely grated
  • Finely grated rind and juice of ½ lemon
  • 1 tsp finely chopped tarragon
  • 450 gm white cabbage (about ½ cabbage), thinly shaved
  • 1 fennel bulb, thinly shaved
  • 2 small golden shallots, thinly sliced
  • ½ cup (loosely packed) flat-leaf parsley
  • ½ cup (loosely packed) mint


  • 1
    Preheat oven to 220°C Combine chicken, olive oil, garlic and tarragon in a large bowl and season.
  • 2
    Heat a large ovenproof frying pan over high heat, drizzle chicken with extra olive oil and fry until browned (2-3 minutes each side). Transfer to oven and roast until cooked through (3-5 minutes), then transfer to a plate, cover loosely with foil and rest for 5 minutes.
  • 3
    Meanwhile, bake prosciutto on an oven tray lined with baking paper until crisp (5-7 minutes). Break into pieces.
  • 4
    For fennel and cabbage salad, whisk olive oil, vinegar, garlic, lemon rind and juice and tarragon in a bowl. Add cabbage, fennel, shallot and herbs, toss to combine, season to taste and serve with chicken topped with shards of crisp prosciutto.