Time to update an ooooold recipe. Well, old for this blog anyway. Chicken Saltimbocca was one of the FIRST ever recipes I posted on the blog (waaay back in September 2014) so it was about time it got a facelift on those photos.
I get questions all the time on how to improve your food photography, “how do you do that? How did you get so good?” Which, HA, flatter me, I think my photography is pretty good but can in no way compare with some of the food photo geniuses out there. But for me, it’s just fine. Just to give some perspective, here’s the photo I originally took of this recipe back in 2014…
BEFORE
Context / behind the scenes: What is even on this plate? If I didn’t know it was this recipe, I couldn’t tell you. Clearly was not the best food stylist at some point. At least I’ve got a pop of color in this super grainy phone photo.
How I upgraded it: with lots of practice over FIVE (what?!) years of shooting, following other photographers whose style I really liked, learning how to manipulate natural light with white foam boards (to bounce it in different directions), arrange food on a plate so you can see all the components, using a real camera, reading food photography books, learning to find where the best natural lighting in your place is, learning how to edit things in Lightroom/Photoshop…lots of things. In this photo is was more of a dump it on a plate and oh maybe I should take a picture so people know what the heck this thing looks like.
Little improvements, you know.
after:
This is all to say that getting better at this stuff doesn’t happen overnight. It takes a lot of practice, and there are only some photo shoots where I’m thinking “Oh WOW that went really well!” – so there is still room for improvement for me too!
ANYWAY. At least I could write similarly to how I do now back then. Yep, the sass still comes out. Enjoy the 2014 version of me talking about Italy in the original post below.
Last year I went to Italy with my family and we explored ate and drank our way through Venice, a handful of small towns in Tuscany, and Florence. Little bro loved it so much he decided to go back. Funny thing is, he just started a blog about his trip, the same time I started my blog, and he uses the same exact tone/corny jokes and sarcasm you get from me. twinsss. He’s going to kill me for saying that.
We’re going back to visit him in Florence later this fall. YAY. Sibling reunion + great food + ITALY, DUH = my kinda trip. One of the great things about Italy is they’re amazing with food allergies. Who would’ve though the country that freaking invented pizza and pasta would have the most celiac awareness. All kids are tested for celiac when they’re young, there’s an entire separate gluten-free section on pharmacies AND grocery stores, and (drumroll please) people who have celiac get a government stipend to help them cover the cost of food.
Many, many restaurants over there have tons of gluten-free options. Last time when we visited Florence, this one restaurant even hand makes you a customized gluten-free pizza crust from scratch if you call a day ahead. I wasn’t totally “paleo” last time I went (again, so sue me. When in Rome…literally) but I know it’s also not hard to do that. Italians and their food rock. Soo…when I go this time I may not come back.
Only half kidding.
This chicken reminds me of Italy. Plus it’s golden browned, crispy, and caramelizes in the onions and garlic. AND it has prosciutto, which is a cousin of bacon. So it’s got the pork-y goodness going on there too.
Have you ever been to Italy? Where’s your favorite place to travel?
- 1 lb chicken thighs
- 1 Tbsp ghee or coconut oil, divided
- ½ yellow onions, sliced
- 1 tsp minced garlic
- prosciutto - 1 slice for each piece of chicken
- 6 fresh sage leaves
- ½ cup chicken broth
- juice and zest of ½ lemon
- salt and pepper, to taste
- Season the chicken on both sides with salt and pepper. Place 1-2 large sage leaves on each piece, and ½ a slice of prosciutto on top.
- Heat a large cast-iron skillet over medium heat with ghee. Swirl the pan to coat. Add chicken; cook 6-7 minutes per side.
- Remove chicken from pan and keep warm.
- Add the remaining ghee to the pan. Sauté garlic until fragrant, about 30 seconds. Add chicken broth, onions, lemon zest and juice to the pan. Crank heat to high and reduce sauce down until it thickens up a bit and the flavors are concentrated, about 7-10 minutes.
- About halfway through cooking time, add the remaining prosciutto. Keep an eye on the sauce, since it can go from watery to dry very quickly.
- Reduce the heat to a simmer once it thickens up. Add the chicken back to the pan to warm it up and coat with your delicious sauce.
- Spoon extra sauce over the chicken.
- If desired, drizzle some balsamic vinegar on top to serve.
AIP: omit black pepper.
Love this Chicken Saltimbocca? You’ll love these recipes too!
Maple Spiced Paleo Panna Cotta
Straciatella Gelato
Instant Pot Chicken Cacciatore (Hunter’s Chicken)
