Chicken Canzanese

Ingredients

1 tablespoon olive oil
2 ounces prosciutto (1⁄4 inch thick), cut into 1⁄4-inch pieces
4 garlic cloves, sliced thin
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
Salt and pepper
2 teaspoons all-purpose flour
2 cups dry white wine
1 cup low-sodium chicken broth
12 whole fresh sage leaves
1 sprig fresh rosemary, leaves removed and minced fine, stem reserved
4 whole cloves
2 bay leaves
1⁄4–1⁄2 teaspoon red pepper flakes
2 tablespoons unsalted butter
1 tablespoon lemon juice

Instructions

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Heat 1 teaspoon oil in 12-inch ovensafe skillet over medium heat until shimmering. Add prosciutto and cook, stirring frequently, until just starting to brown, about 3 minutes. Add garlic slices and cook, stirring frequently, until garlic is golden brown, about 1-1⁄2 minutes. Using slotted spoon, transfer garlic and prosciutto to small bowl and set aside. Do not rinse pan.
Increase heat to medium-high; add remaining 2 teaspoons oil and heat until just smoking. Pat chicken dry with paper towels and season with pepper. Add chicken, skin side down, and cook without moving until well browned, 5 to 8 minutes. Using tongs, flip chicken and brown on second side, about 5 minutes longer. Transfer chicken to large plate.
Remove all but 2 tablespoons fat from pan. Sprinkle flour over fat and cook, stirring constantly, for 1 minute. Slowly add wine and broth; bring to simmer, scraping up browned bits from bottom of pan. Cook until liquid is slightly reduced, 3 minutes. Stir in sage leaves, rosemary stem, cloves, bay leaves, pepper flakes, and reserved prosciutto and garlic. Nestle chicken into liquid, skin side up (skin should be above surface of liquid), and bake, uncovered, until fork slips easily in and out meat, but meat is not falling off bones, about 1-1⁄4 hours. (Check chicken after 15 minutes; broth should be barely bubbling. If bubbling vigorously, reduce oven temperature to 300 degrees.)
Transfer chicken to serving platter and tent with aluminum foil. Remove and discard sage leaves, rosemary stem, cloves, and bay leaves. Place skillet over high heat and bring sauce to boil. Cook until sauce is reduced to 1-1⁄4 cups, 2 to 5 minutes. Off heat, stir in minced rosemary, butter, and lemon juice. Season with salt and pepper to taste. Pour sauce around chicken and serve.

Chicken Canzanese

Ingredients

Instructions

Tags

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