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Chicken Stew From Teramo - {Pollo Canzanese}


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  • 2 small chickens - (abt 3 lbs ea) cut 8 pieces
  • 1 tablespoon salt
  • 2 fresh sage leaves
  • 4 bay leaves
  • 3 garlic cloves sliced
  • 12 whole cloves
  • 2 sprigs fresh rosemary
  • 1 small handful black peppercorns crushed
  • 1 small red hot pepper
  • 2 slices prosciutto, 1/4" thick finely chopped
  • 3/4 cup dry red wine
  • 2 tablespoons finely-chopped Italian parsley


Servings 8


Step 1

Place the chicken in a large bowl and season with salt. Add cold water to cover and set aside for 30 minutes.

Drain and rinse the chicken and pat dry with paper towels. Place in a large Dutch oven or flameproof casserole and add the sage, bay leaves, garlic, cloves, rosemary, peppercorns, red pepper, prosciutto, and wine. Cover and cook over medium-high heat for 35 minutes, stirring occasionally, until the chicken is almost tender.

Remove the cover and cook to reduce the sauce by half and brown the chicken, about 15 minutes. Add wine or water if necessary to keep the pan from drying out. Serve, garnished with parsley.

This recipe yields 8 servings.

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