BRAISE RESTAURANT MENU RECIPES

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BRAISED CHICKEN THIGHS SALTIMBOCCA | CARANDO



Braised Chicken Thighs Saltimbocca | Carando image

A Smithfield Foods Recipe

Provided by Carando

Prep Time 30 minutes

Cook Time 1 hours

Yield 4

Number Of Ingredients 12

4 oz. Carando Sliced Prosciutto
2 lb. boneless, skinless chicken thighs
2 whole large shallots, minced
1/2 cup(s) sage leaves, chopped
2 whole lemons, sliced
1/4 cup(s) fresh lemon juice
1/2 cup(s) dry white wine
6 cup(s) chicken stock
2 tbsp. cornstarch
1 cup(s) polenta (yellow grits)
8 tbsp. unsalted butter
1/2 cup(s) parmesan cheese, grated

Steps:

  • 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.

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