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1
In a small skillet, toast the pine nuts over moderately low heat, shaking the pan occasionally, until golden, 5 to 7 minutes.
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2
In a large enameled cast-iron casserole, heat 2 tablespoons of the oil.
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3
Add the shallots and cook over moderate heat, stirring, until golden, 5 minutes.
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4
Add the spinach and cook, stirring, until wilted; season with salt and pepper.
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5
Add the raisins and 1/2 cup of the chicken broth and bring to a boil, then simmer over moderately high heat until almost all of the liquid has evaporated, 3 minutes.
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6
Transfer the spinach to a bowl and stir in the pine nuts, bread crumbs and cheese; let cool slightly.
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7
Wipe out the casserole.
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8
Arrange the chicken thighs on a work surface.
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9
Top each thigh with a prosciutto slice and the spinach mixture, spreading it evenly and leaving a 1/2-inch border all around.
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10
Tightly roll up each thigh and tie at 1-inch intervals with kitchen string.
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11
Heat 2 tablespoons of the oil in the casserole.
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12
Season the chicken with salt and pepper and add half of the bundles to the casserole, seam side down.
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13
Cook over moderately high heat, turning, until browned all over, 5 minutes.
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14
Transfer the chicken to a platter; scrape up any cheese from the bottom of the casserole.
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15
Repeat with the remaining 2 tablespoons of oil and chicken bundles.
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16
Add the wine and remaining 1 1/2 cups of broth to the casserole.
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17
Bring to a simmer over moderate heat, scraping up any browned bits.
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18
Add the chicken bundles and bring to a boil.
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19
Cover and cook over low heat, turning, until the chicken is cooked through, 45 minutes.
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20
Transfer to a cutting board; cover with foil.
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21
Strain the liquid and wipe out the casserole.
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22
Add the liquid and boil until reduced to 1 1/2 cups, 10 minutes.
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23
Whisk in the butter and lemon juice; season with salt and pepper.
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24
Discard the string from the rolls, slice 1 inch thick and serve with the sauce.
