8 chicken thighs, bones and skin still attached
Kosher salt, to taste
Freshly ground pepper, to taste
1 to 2 tablespoons extra virgin olive oil
8 slices prosciutto
Big handful of fresh sage leaves
6 to 8 whole garlic cloves, unpeeled
3 to 4 garlic cloves, sliced
Juice of 1/2 to 1 lemon
3 cup chicken broth or water
Season each chicken thigh with 1/2 to 3/4 teaspoon salt (depending on its size; a large thigh will weigh about 10 ounces and a small one about 6 ounces) and 1⁄4 teaspoon pepper.
Heat a black steel pan over high heat until very hot. Add 1 tablespoon of the oil and heat until the surface is rippling but not smoking.
Working in batches to avoid crowding the pan, add 4 chicken thighs, skin side down, and lower the heat slightly, to medium-high. Weight down the thighs with a heavy plate to create an even sear across the entire surface and cook for 5 to 6 minutes, until evenly golden but not too dark in any spots.
Check after the first 1 to 2 minutes to ensure no black spots are forming and lower the heat as needed. Repeat with the remaining oil and chicken thighs, rinsing the pan and wiping it completely dry after each
Turn the chicken over and brown the second side a little bit. The chicken will not be cooked through. Move chicken to a plate.
Repeat with the remaining oil and chicken thighs, rinsing the pan and wiping it completely dry after each set of four thighs.
Add the olive oil to the pan if needed, then lightly sizzle the prosciutto. Remove the prosciutto from the pan and reserve for later.
Add a couple of Tbsp of olive oil to pan and when hot add the sage leaves one at a time for a few seconds on one side then flip and repeat for the second side. Remove from pan and reserve for later use.
Can be prepared in advance to this point. To finish you only have to cook in dutch oven, as per below, for about 60 minutes and then serve.
Add the chicken to a dutch oven in one layer ,then add the garlic to the pan.
In a saucepan over medium heat, bring the stock to a simmer. Pour the stock into the Dutch oven; the edges of the chicken should be submerged but the skin should be exposed.
Close tightly with a lid and cook over medium low heat until the chicken is done.You want the chicken cooked through but moist and juicy, 60-70 minutes total.
Remove chicken from pan and place in serving plate topped with the pancetta and sage
Reduce pan juice to concentrate flavor
Add lemon juice, and cook for 1 minute.
Season to taste.
Spoon the sauce over the chicken.
