Chicken thighs with prosciutto, garlic, rosemary and sage

cookaholics.org

Melanie

1 tablespoon olive oil

2 ounces prosciutto (¼ inch thick), cut into ¼-inch cubes (see note)

4 medium garlic cloves, sliced thin lengthwise

8 bone-in, skin-on chicken thighs (about 3 pounds), trimmed of excess fat and skin

Ground black pepper

2 teaspoons unbleached all-purpose flour

2 cups dry white wine

1 cup low-sodium chicken broth

4 whole cloves

1 (4-inch) sprig fresh rosemary, leaves removed and minced fine (about ½ teaspoon), stem reserved

12 whole fresh sage leaves

2 bay leaves

¼ to ½ teaspoon red pepper flakes

1 tablespoon juice from 1 lemon

2 tablespoons unsalted butter

Table salt

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