CHICKEN WITH PROSCIUTTO, ROSEMARY, AND WHITE WINE OCTOBER

CHICKEN WITH PROSCIUTTO, ROSEMARY, AND WHITE WINE OCTOBER image

Yield 6 servings

Number Of Ingredients 11

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2 TBL extra virgin olive oil
3 large chicken breast halves with ribs and skin, cut crosswise in half
3 chicken drumsticks with skin
3 chicken thighs with skin
1 cup 1/4 inch cubes prosciutto (about 5 ounces)
6 garlic cloves, thinly sliced
2 TBL chopped fresh rosemary
1 1/4 cups dry white wine
1 cup low salt chicken broth
1 cup canned crushed tomatoes with added puree
Fresh rosemary sprigs

Steps:

Preheat oven to 325F. Heat oil in heavy large ovenproof pot over medium-high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, saute chicken until golden, about 4 minutes per side. Transfer chicken to platter. Add prosciutto, sliced garlic, and rosemary to same pot. Stir 1 minute. Add wine, chicken broth, and crushed tomatoes with puree. Bring to boil, scraping up browned bits. Boil 5 minutes. Return chicken to pot, arranging in single layer. return to boil. Cover pot and place in oven. Bake until chicken breasts are cooked through, about 20 minutes. Remove chicken breasts. Continue baking until drumsticks and thighs are cooked through, about 10 minutes longer. Remove pot from oven. Return chicken breasts to pot. (can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.) Bring chicken mixture to a simmer. Transfer chicken to platter, tent with foil. Boil until sauce is reduced to 2 cups and coats the back of spoon, about 5 minutes. Season sauce to taste with salt and pepper. Pour sauce over chicken. Garnish with rosemary sprigs and serve.