Creamy Chicken With Corn, Zucchini And Crispy Prosciutto

Method:

• Start with preparing the chicken. Remove the skin and excess fat from the chicken thighs, and then season them with salt and pepper. Coat in the flour and shake off any excess.
• Preheat the oven to 180°C (350°F). Line a baking tray with baking paper and lay 8 slices of prosciutto flat on the tray. Bake the prosciutto in the oven for 12-14 minutes or until it is crispy. Once cooked, remove from the oven and set aside.
• Heat half the olive oil in a wide, shallow saucepan over medium-high heat. Once the oil is hot, add the chicken thighs to the pan and cook them for 5-6 minutes on each side or until golden brown. Once cooked, remove the chicken thighs from the pan and set aside.
• In the same saucepan, add remaining olive oil and butter. Then add the diced onion and oregano, cook for 2-3 minutes or until the onion has softened. Add the zucchini and corn kernels to the pan and cook for 5-6 minutes or until they have softened.
• Pour in the chicken stock and bring the mixture to a simmer. Allow it to simmer for 2-3 minutes or until the liquid has reduced by half. Add the thickened cream and parmesan cheese to the pan, and stir until the cheese has melted and the mixture is well combined.
• Add the baby spinach leaves to the pan and stir until the leaves have wilted.
• Return the chicken thighs to the saucepan, nestling them into the creamy sauce, and allow them to simmer until the chicken is warmed through. Crumble the crispy prosciutto over the top , and sprinkle with extra parmesan cheese if desired.