Chicken Canzanese with White Cheddar Polenta

Ingredients

• 1 tablespoon olive oil
• 2 ounces prosciutto (1/4 inch thick), cut into 1/4-inch cubes (see note)
• 6 medium garlic cloves, sliced thin lengthwise
• 6 to 8 bone-in, skin-on chicken thighs, trimmed of excess fat and skin
• Ground black pepper
• 2 teaspoons unbleached all-purpose flour
• 2 cups dry white wine
• 1 cup low-sodium chicken broth
• 4 whole cloves
• 1 (4-inch) sprig fresh rosemary, leaves removed and minced fine (about 1/2 teaspoon), stem reserved
• 12 whole fresh sage leaves (if your sage leaves are small, use 15 instead of 12)
• 2 bay leaves
• 1/2 teaspoon red pepper flakes
• 1 tablespoon juice from 1 lemon
• 2 tablespoons unsalted butter
• Kosher salt, to taste