Some people think that bacon makes everything better. I maintain that prosciutto makes everything better. Tonight, I wrapped chicken thighs in prosciutto to cook in the cask iron skillet. Having learned from my time consuming first experience of cooking chicken over a campfire, I bought boneless chicken. It was skinless—the prosciutto would make a more flavorful replacement. While I did add some salt and pepper, truly, the prosciutto was what defined the meal.
I suppose I could have stuck with a purely protein meal, but even I have my gastronomical limits. So I added something so green it had green in its name: green beans. I wrapped said beans of green in tin-foil with salt, pepper, and olive oil. The package was placed close to the fire, and cooked for the full length that the chicken cooked. This was partially because that is how long it took for the green beans to cook and partially because I didn’t want to manage two dishes finishing at different times.
