Saltimbocca is a dish traditionally made of veal, lined or topped with prosciutto and sage. In addition, it is marinated in wine, oil, or saltwater, depending on the region (or one’s own taste). Saltimbocca (Italian: jumps in the mouth) is occasionally topped with capers. This savory dish is popular in southern Switzerland, Italy, Spain , and Greece)
Although veal and prosciutto are the traditional proteins in this dish, our saltimbocca features chicken thighs as the primary protein. The Southern spin comes from wrapping the thighs with ham (butchered and cured in the European style). The southern charm was amped up by serving the Saltimbocca over Weisenberger grits mixed with Kenny’s Farmhouse Cheddar Cheese.
We boned, skinned, and brined the chicken thighs. After that we wrapped them in the reserved skins and roasted them in a CVap Cook and Hold Oven at 165°F Vapor/195°F Air (legacy 165°F + 30) for 30 minutes. The roasted thighs were held in the CVap oven until we were ready for finishing. To finish, we removed the chicken skins, wrapped the thighs with fresh sage leaves, cheddar cheese, and ham. Finally, we pan-seared them to crisp the ham. The finished dish was held until we were ready to plate. As you can see, the thighs remained incredibly juicy, while the ham achieved the exact crisp texture we wanted.
Meanwhile, we sautéed sliced cremini mushrooms with chopped onion and garlic, then reduced them with stock and a generous amount of butter.
We mixed the grits with chicken stock and cheddar, covered the pan with foil, and cooked it in a CVap Cook and Hold Oven at 200°F Vapor/300°F Air (legacy 200°F + 100) for an hour. For plating, the grits were topped with a salad of heirloom tomatoes tossed in a honey-thyme vinaigrette. Gorgeous all by itself!
Finally, we topped the grits and salad with one of the saltimbocca chicken thighs and a generous ladle of the sautéed mushroom mixture. The finished plate was as delicious as it was beautiful!