Equipment
Ingredients
Chicken and Seasoning
- 800 g chicken thighs, bone-in, skin-on
- 4 g fine sea salt, dry
- 2 g black pepper, freshly cracked
Aromatics and Braising Base
- 15 ml extra virgin olive oil
- 80 g prosciutto crudo, sliced into 1 cm ribbons
- 2 shallots, peeled and thinly sliced
- 4 garlic, peeled and lightly smashed
- 2 fresh rosemary, whole sprigs
- 6 fresh sage, whole leaves
- 180 ml dry white wine
- 120 ml low-sodium chicken broth
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 455 kcal
- Protein
- 30 g
- Carbohydrates
- 8 g
- Fat
- 30 g
- Saturated Fat
- 8 g
- Zinc
- 2.0 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Pat chicken thighs dry on all sides using paper towels on a dedicated raw-meat cutting board, then immediately wash hands, board, and knife with warm soapy water to eliminate cross-contamination risks.
Season both sides of the chicken thighs evenly with 3 g of the sea salt and 1 g of the black pepper, reserving the remainder for the braising sauce.
Add olive oil to the Dutch oven and warm over medium heat at 175°C (350°F), then add prosciutto ribbons and cook for 3 minutes until crisp and golden.
Use tongs to transfer crisped prosciutto to a clean plate, leaving the rendered fat in the Dutch oven, then place chicken thighs skin-side down into the pot over medium-high heat at 190°C (375°F) and sear undisturbed for 6 minutes.
Flip chicken thighs using tongs and sear the flesh side for 3 minutes at 190°C (375°F), then transfer chicken to the plate alongside the prosciutto.
Reduce heat to medium at 160°C (320°F), add sliced shallots and smashed garlic to the rendered fat, and saute for 3 minutes while stirring constantly with a wooden spoon.
Pour the dry white wine into the Dutch oven and deglaze by scraping up all caramelized browned bits from the bottom of the pot with the wooden spoon, then simmer for 3 minutes until wine reduces by half.
Stir in chicken broth, whole rosemary sprigs, sage leaves, the remaining 1 g salt, and remaining 1 g black pepper, then nestle the chicken thighs into the liquid skin-side up so the crispy skin remains elevated above the liquid, and scatter half of the crisped prosciutto around the thighs.
Cover the Dutch oven tightly with its lid, lower heat to 95°C (203°F), and simmer gently for 25 minutes until the chicken reaches a safe internal temperature of 74°C (165°F) when checked with an instant-read digital thermometer inserted into the thickest part of the meat without contacting bone.
Remove lid, lift out and discard herb sprigs, spoon warm pan reduction around the base of each thigh, and scatter the reserved half of the crispy prosciutto over the top to serve immediately.
Chef's Notes
- Bone-in thighs provide optimal braising results because the natural collagen within bone and cartilage melts into the wine reduction, giving the pan sauce natural body without requiring starches or flour.
- Crisping the prosciutto first renders flavorful pork fat that replaces standard cooking fat, infusing every layer of the dish with authentic Italian charcuterie notes.
- Selecting a crisp white wine with good acidity like Trebbiano or Pinot Grigio is essential to cut through the richness of chicken thighs and cured ham.
- Reserving half of the crispy prosciutto to garnish at the very end ensures an appealing textural contrast against the tender, wine-braised meat.
Storage
Refrigerator: 3 days — Cool leftovers to room temperature within 2 hours, transfer to an airtight container, and refrigerate promptly at or below 4°C (40°F).
Freezer: 2 months — Transfer cooled chicken and braising jus to a freezer-safe container, leaving 1 cm headspace, and freeze at -18°C (0°F).
Reheating: Reheat chilled leftovers in a covered saucepan over medium-low heat until the internal temperature reaches at least 74°C (165°F) throughout, adding 30 ml of water if the sauce reduces too much.
Troubleshooting
Chicken skin becomes soft or soggy after braising
Cause: The chicken was fully submerged in the braising broth or water droplets from the lid softened the skin
Fix: Transfer cooked thighs to a baking sheet and broil on high at 220°C (428°F) for 2 minutes to recrisp skin before serving
Prevention: Ensure chicken thighs sit high in the pan with only the lower meat resting in liquid
Pan sauce tastes excessively salty
Cause: Prosciutto cured salt compounded by excessive liquid reduction
Fix: Stir 45 ml of hot water and 5 ml of fresh lemon juice into the sauce to dilute salinity and balance flavors
Prevention: Season chicken lightly and use strictly low-sodium or unsalted chicken broth
Internal temperature reads below safe threshold of 74°C (165°F)
Cause: Braising heat was too low or chicken thighs were extra thick and cold from the refrigerator
Fix: Replace lid, increase stove heat slightly, and simmer for an additional 5 minutes until 74°C (165°F) is confirmed
Prevention: Check temperature at the thickest part of the thigh away from bone
Cultural Context
Rustic braised chicken preparations, often classified across central Italy as pollo in umido, showcase the farmhouse tradition of gently simmering field herbs, table wine, and poultry cuts. In regions such as Umbria and Lazio, cured prosciutto is standardly rendered as the aromatic fat foundation, elevating everyday poultry into an intensely savory meal.
