Ingredients

¼ c chopped fresh parsley
1 T chopped fresh rosemary
2 t chopped fresh sage
2 cloves garlic, finely chopped
¾ t ground black pepper
12 boneless skinless chicken
   thighs (about 1 ¾ lbs)
6 thin slices of ham, cut in half
1 T olive oil
1 c White Hall Cabernet
   Sauvignon

Enjoy this hearty dish on a cold winter night with a bottle of our Cabernet Sauvignon.

Directions

1.In a small bowl mix together parsley,
   rosemary, sage, garlic, salt and pepper.
2. Lay a thigh skinned side down on a
   clean work surfaces.
3. Spoon about a t of the herb mixture
   onto the chicken, spreading it over the
   meat; set apiece of ham trimmed to fit
   on top.
4. Roll up meet into a bundle and tie with
   string.
5. Prepare remaining thighs in the same
   manner.
6. Heat oil in a large skillet over high
   heat.
7. Add chicken bundles and cook, turning
   frequently, until well browned, about 6
   minutes.
8. Add wine and reduce heat to medium-
   low.
9. Simmer, turning occasionally, until
   chicken is cooked through and the wine
   has been reduced to a glaze, about 20
   minutes.

Serves 6.