Step 1

The reason why you need bone-in chicken thighs is because the de-boned chicken thighs don't come with the skin. If you can find one without the bone, but it has the skin still intact... GRAB THAT SHIT!

Step 2

Start the de-bone your chicken thighs(If you don't feel comfortable doing this, just get the boneless ones without the skin). Once they're deboned. Lay 3-4 sage leaves on the non-skin part of the chicken thigh. Then put a layer of prosciutto on top. Repeat that process for all of the chicken thighs. Put them all on a large plate and put that in the fridge for now.

Step 3

Get a large pot of water on the stove and start to boil that. Grab your carrots and peel them. Then cut them in half if they're big. Once the water is boiling, generously salt it. Then add all of your carrots.

Step 4

Boil these until they're almost fork tender(you don't want them to be fork tender because they're going to cook more in the oven). Strain the carrots and immediately put them into a large bowl. Immediately add 3-4 tablespoons of room temp butter and a large spoon full of honey to the bowl. Mix that all up until everything is all mixed up. Add a generous amount of pepper and some thyme also.

Step 5

Get a baking tray and put a little bit of olive oil in it. Then put the carrots in the tray. Next preheat your oven to 400 degrees. When it's preheated, put the carrots in the oven for 15-25 minutes.

Step 6

Get a large pan for the chicken, put that on the burner, and turn it to medium high heat. While that's coming up to heat, get a medium size bowl and add some flour to it. Season the flour with salt and pepper. Pull the chicken out of the fridge and gently cover them all in flour. When the pan is up to heat, add a generous amount of olive oil. Add the chicken prosciutto side down. If you don't add it prosciutto side down, it'll be fucked...

Step 7

Cook them until the prosciutto is nice and crispy then flip. Pull the chicken when it's fully cooked(You can also finish them in the oven at 375 for 5-10 min if they're not fully cooked through.)

Step 8

When it's done cooking. Turn off the heat. Finely dice a small shallot and 2 garlic cloves. Turn the burner back on, and in the same pan sauté the garlic/shallots. When they're done cooking, deglaze with a cup of a dry white wine. When the wine is reduced and the alcohol is cooked off, add 4 cups of chicken stock and reduce that until a gravy sauce consistency. If it's not turning into a sauce consistency, make a cornstarch slurry(cornstarch and water) and add that.

Step 9

Pull the carrots because those should be ready. It's time to plate!

Step 10

Add some sauce to the plate first, then add the Chicken Saltimbocca prosciutto side up, and add sauce to the top. Then put your Honey Glazed Carrots next to it.

Step 11

Enjoy that shit...