INGREDIENTS
8 slices prosciutto ham
8 large boned and skinned chicken thighs
1tbsp olive oil
1 fat garlic clove, crushed
About 12 shallots or button onions, halved
225g (8oz) shiitake mushrooms
1tbsp plain flour
300ml (½ pint) each red wine and hot chicken stock
1tbsp Worcestershire sauce
1 bay leaf

METHOD
1 Wrap a slice of prosciutto around each chicken thigh. Heat the oil in a large non-stick frying pan and fry the chicken pieces for 8–10min until golden all over. Transfer to a plate and set aside.

2 Add the garlic and shallots and fry over a gentle heat for 5min or until the shallots are beginning to soften and turn golden. Stir in the mushrooms and flour and cook over a gentle heat for 1–2min.

3 Return the chicken to the pan and add the wine, hot chicken stock, Worcestershire sauce and the bay leaf. Season lightly, bring to the boil for 5min, then cover and simmer over a low heat for 45min or until the chicken is tender. Serve with crusty bread.