Rangitikei Chicken Thighs Rolled In Prosciutto With Roasted Baby Carrots & Turnips

The perfect mini roast with a delicious mushroom & prosciutto stuffing.

800g Rangitikei chicken thighs (or breasts)
100g brown mushrooms, sliced
50ml Chardonnay Vinegar
8 thin slices of prosciutto ham (or smoked chicken rashers)
freshly ground pepper
1 tbsp extra virgin olive oil

Roasted Baby Carrots and Turnips
a bunch each of baby carrots and turnips
1 tbsp extra virgin olive oil
8 whole garlic cloves, peeled
4 sprigs of fresh sage
sea salt and freshly ground pepper

Vine tomatoes to garnish – lightly baked

Open out the thighs (or breasts) and lay them on a tray. Lay on mushrooms and drizzle vinegar over. Cover with gladwrap and leave in the fridge for half an hour.
Preheat the oven to 180°C. Place a slice of prosciutto on each thigh (or breast), grind on some pepper, roll up and tie with string.
Place roll-ups and marinade in a roasting dish which fits them nicely, pour over olive oil and roast for half an hour.
Remove string and slice each thigh in half on an angle. Serve warm with roasted baby carrots and turnips.
Roasted Baby Carrots and Turnips
Preheat the oven to 180°C. Scrub vegetables, leaving a centimetre of stalk on. Heat the oil in a roasting dish and quickly brown the vegetables and garlic on a high heat.
Add the sage, salt and pepper and roast in the oven for 10 mins.