The combination of cognac, cream and procsiutto mingled with sage and chicken juices is extremely good. I wrote the recipe for four, but it can easily be doubled for a festive weekend occasion.
Chicken Thighs With Sage And A Prosciutto Cognac Cream Sauce
Makes 4 servings
- 4 ounces prosciutto
- 8 large fresh sage leaves
- 4 large skin-on bone-in chicken thighs, about 2 pounds total
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1/2 cup cognac
- 1 cup heavy cream
1. Position a rack in the middle of the oven and preheat to 350 degrees F.
2. Cut the prosciutto crosswise into 3 sections and put in the freezer for 20 minutes. Transfer the prosciutto to the bowl of a food processor fitted with the metal blade and pulse until minced.
3. Insert 2 sage leaves under the skin of each chicken thigh. Season both sides with salt and pepper; set aside.
4. Heat a large oven-proof saute pan or skillet over medium-high heat and add the butter and oil. When the butter is melted and the oil is hot, add the thighs, skin-side down, and cook for 5 to 7 minutes, until the skin is golden brown. Flip the thighs over and cook for 3 minutes. Transfer the thighs to a plate. Pour out the excess fat from the pan and discard.
5. Distribute the minced prosciutto over the bottom of the pan. Arrange the thighs, skin-side up, over the prosciutto and place in the oven. After 15 minutes, pour the cognac over the thighs. Continue to cook for 20 to 25 minutes minutes longer, until done (an instant-read thermometer inserted into the thickest part of the thigh will register 175 degrees F to 180 degrees F). Remove from the oven and transfer the thighs to a serving platter. Cover with foil to keep warm.
6. Add the cream to the pan drippings in the saute pan and place it over medium-high heat. Stirring frequently, cook down to a sauce-like consistency. Season with pepper to taste. (The prosciutto is salty so you won't need any more salt.) Pour the sauce over the chicken thighs and serve.
