CHICKEN CANZANESE

Chicken Canzanese image

Any food historian will tell you that trying to track down the origin of a recipe is like chasing tadpoles. There are so many and they all look alike. One thing is clear, though: a good recipe has a thousand fathers, but a bad one is an orphan. And on the Internet, fathers are created effortlessly. Since chicken Canzanese is assured of immortality online, it seemed time that we gave it a whole new start here.

Provided by Amanda Hesser

Time 1h45m

Yield Serves 4

Number Of Ingredients 11

Ingredients

1 3-pound chicken, cut into serving pieces
Salt
2 sage leaves
2 bay leaves
1 clove garlic, sliced lengthwise
6 cloves
2 sprigs rosemary
2 peppercorns, crushed
1 dried red chili, broken and seeded (optional)
1 thick slice prosciutto (about 1/4 pound)
1/2 cup dry white wine

Steps:

Place the chicken pieces in a mixing bowl; cover with cold water and add 1 tablespoon salt. Let stand 1 hour. Drain and pat dry.
Arrange the chicken pieces in one layer in a frying pan fitted with a lid and add the sage, bay leaves, garlic, cloves, rosemary, peppercorns and, if using red chili. Cut the prosciutto into small cubes and sprinkle it over the chicken. Add the wine and 1/4 cup water. Do not add salt, since the prosciutto will season the dish. Cover and simmer until the chicken is nearly done. 30 to 40 minutes. Uncover and cook briefly over high heat until the sauce is reduced slightly.

Nutrition Facts : @context http, Calories 584, UnsaturatedFat 23 grams, Carbohydrate 2 grams, Fat 37 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 11 grams, Sodium 933 milligrams, Sugar 0 grams, TransFat 0 grams