📝 Ingredients:

• 6 boneless, skinless chicken thighs

• Kosher salt and black pepper, to taste

• 1/3 cup all-purpose flour (for dredging)

• 3 ounces prosciutto, thinly sliced

• 3 tablespoons extra virgin olive oil

• 3 tablespoons salted butter

• 1 yellow onion, finely chopped

• 4 cloves garlic, minced

• 2 small shallots, finely chopped

• 1 cup carrots, chopped

• 2 tablespoons tomato paste

• 1 cup cremini mushrooms, sliced

• 2 cups chicken broth

• 4 sprigs fresh thyme

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👩‍🍳 Instructions:

1. Prepare the Chicken:
   Pat chicken thighs dry with paper towels. Season both sides generously with salt and black pepper. Lightly dredge in flour, shaking off any excess.

2. Crisp the Prosciutto:
   In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the prosciutto slices and cook until crispy, about 2–3 minutes. Remove and set aside.

3. Brown the Chicken:
   In the same skillet, add the remaining olive oil and 1 tablespoon of butter. Sear the chicken thighs for 3–4 minutes per side until golden brown. Remove and set aside.

4. Sauté the Aromatics:
   Add the remaining 2 tablespoons of butter to the pan. Stir in the chopped onion, shallots, garlic, and carrots. Sauté for 4–5 minutes until softened.

5. Add Tomato Paste & Mushrooms:
   Stir in the tomato paste and cook for 1–2 minutes until slightly caramelized. Add the sliced mushrooms and cook until softened, about 3 minutes.

6. Deglaze with Broth:
   Pour in the chicken broth and stir to deglaze the pan, scraping up the browned bits. Add the thyme sprigs.

7. Simmer the Chicken:
   Return the chicken thighs and crispy prosciutto to the pan. Lower the heat, cover partially, and simmer for 20–25 minutes until the chicken is tender and the sauce has thickened.

8. Serve:
   Discard the thyme sprigs. Serve the chicken warm with spoonfuls of the rich sauce over mashed potatoes, rice, or crusty bread.

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🌿 Optional Garnish:

• Chopped fresh parsley or thyme leaves

• Freshly grated Parmesan cheese