INGREDIENTS

• 8 Organic Bone-in Chicken Thighs
• 4 Cloves of Garlic
• 3 oz. Thick Cut Prosciutto
• Glugs of Olive Oil
• 1-2 Tbsp Flour
• 2 Cups Chicken Stock
• 1 Cup Dry White Wine
• 1-2 Tbsp Tomato Paste
• 4 Sage Leaves
• 1 Sprig Fresh Rosemary
• 2 Bay Leaves
• 1/2 tsp Red Pepper Flakes
• Juice of One Lemon
• 4 Tbsp Butter
• Salt and Pepper

INSTRUCTIONS

I recommend using organic bone-in chicken thighs for the best taste. I really like this recipe because it makes the house smell delicious and it is easily prepared ahead of time. Cook some pasta as a side, maybe cacio e pepe,  add fresh asparagus and you have a fantastic dinner! 

Preheat the oven to 325°. Heat a glug of  olive oil in a heavy duty pan, think All-Clad, on medium-high heat, add the prosciutto and brown, then add in the garlic cloves, stirring often, until the garlic is light brown. Remove the prosciutto and garlic. Dry the chicken a bit with paper towels, add some salt and pepper, then add another glug of olive oil and place the chicken skin side down in the heated pan. Don’t move the chicken until it creates a nice crust, then flip and brown the other side. Remove the chicken, get rid of some of the fat and add in your flour.  We are creating a roux here, so it should get thick pretty quickly. Then, add in your chicken stock and wine, and scrape the bits at the bottom of the pan, lowering your heat to medium. Once you have burned off most of the wine, add your tomato paste, sage, rosemary and bay leaves. The red pepper flakes are optional here. Stir well, letting the flavors meld together. 

Add your chicken back in and pour any juices back into your pan as well, add the prosciutto and garlic. Now, the chicken should be nestled into the broth and sticking out just a bit. Pop that deliciousness into the oven for 40-60 minutes. The chicken should be falling off the bone and soaked in some serious yummy sauce. Remove the bay leaves and sage, then whisk the butter and lemon into the sauce. Serve on a beautiful platter!