Preheat your oven to 350 °F (175 °C).

Heat olive oil in a heavy-bottom pot over medium heat. Add sliced prosciutto and sauté until crispy, about 3–4 minutes. Remove prosciutto and drain on paper towel, leaving oil in the pot.

Season chicken quarters with salt and pepper. In the same pot, sear chicken pieces for 4–6 minutes on each side until browned.

Remove browned chicken and set aside. Add diced red onions and garlic, sautéing for 4–6 minutes until softened. Add halved cherry tomatoes and Calabrian chili, sauté for an additional minute.

Deglaze the pan with white wine, scraping up bits from the bottom. Simmer and reduce by half, about 2–3 minutes. Stir in chicken broth, white beans, roasted red peppers, golden raisins, green olives, ground cinnamon, and rosemary.

Gently return seared chicken to the pot, cover with a tight lid, and transfer to the preheated oven. Bake for 1 to 1.5 hours until chicken is fork-tender.

Once cooked, remove from oven and stir in freshly chopped parsley. Top with crispy prosciutto and squeeze lemon juice before serving.