In a classic Saltimbocca, the chicken gets wrapped with prosciutto and infused with fresh sage. We took the same flavor profile and made a delicious one pan meal by adding swiss chard and a touch of cream. We used pancetta but feel free to use prosciutto if you prefer.
Remove the excess fat and cut each thigh into fourths. Season with salt and pepper and set aside.
Add the oil and preheat the pan to 435°F/ 225°C (high).
Add enough chicken without overcrowding, and sear for 2 minutes or until the sides begin to brown.
Flip the thighs and continue cooking for 1- 2 minutes or until the sides begin to brown.
Turn the heat off, then transfer the chicken to a plate or tray lined with paper towels. Drain the excess fat from the cookware and return to the burner.
Preheat the pan to 315°F/ 155°C (medium), then add the ingredients and cook for 1- 2 minutes or until the aromatics are slightly toasted.
Add to the pan and reduce for 30 seconds while frequently stirring.
Stir to combine.
Place the seared thighs on top of the swiss chard and cream and gently push to make sure they are partially submerged in the cooking liquid.
Cook the casserole for 10 minutes making sure to swirl the pan occasionally. If needed, flip the chicken half way through the cooking time.
Turn off the heat, discard the sage and then serve the chicken and swiss chard alongside rice, butter noodles, or potatoes.
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