- 4 oz. Carando Sliced Prosciutto4 oz.
- 2 lb. Boneless, skinless chicken thighs2 lb.
- 2 whole Large shallots, minced2 whole
- 1/2 cup(s) Sage leaves, chopped1/2 cup(s)
- 2 whole Lemons, sliced2 whole
- 1/4 cup(s) Fresh lemon juice1/4 cup(s)
- 1/2 cup(s) Dry white wine1/2 cup(s)
- 6 cup(s) Chicken stock6 cup(s)
- 2 Tbsp. Cornstarch2 Tbsp.
- 1 cup(s) Polenta (yellow grits)1 cup(s)
- 8 Tbsp. Unsalted butter8 Tbsp.
- 1/2 cup(s) Parmesan cheese, grated1/2 cup(s)
Heat a cast iron pan over medium high heat. Clean the fat off the thighs, and season with salt and pepper. Add the olive oil to the pan, and sear the thighs on both sides until brown, cooking in batches if necessary.
Remove the thighs to a plate, and reserve. Add the prosciutto to the pan, and sauté until crispy. Remove the prosciutto to drain on a paper towel.
Add the shallots to the pan and cook until lightly browned. Deglaze with wine and lemon juice, scraping up any browned bits. Add the thighs, sage, 2 cups of the chicken stock, and lemons and simmer until the thighs are cooked through, about 15 minutes.
While the thighs are cooking, bring the remaining stock and polenta to a boil, and reduce to a simmer. Cook for 15-20 minutes, stirring often with a whisk.
Add 4 tbsp. butter to the polenta, season with salt and pepper to taste, and keep warm. Remove the thighs from the pan, combine the cornstarch with enough water to form a loose paste. Whisk the cornstarch into the pan sauce and bring to a boil.
Remove the pan from the heat, whisk in the remaining butter, and season to taste with salt and pepper. Put the thighs back in the sauce, and toss to coat.
To serve, place a portion of polenta in a shallow bowl, place a couple of thighs on top, spoon some sauce on and around the chicken, sprinkle with parmesan cheese and crispy prosciutto.