CHICKEN CANZANESE

By BobD

Ingredients

• Kosher or coarse sea salt
• One 3-pound chicken, cut into serving pieces
• 2 sage leaves
• 2 bay leaves
• 1 clove garlic, sliced lengthwise
• 6 whole cloves
• 2 sprigs fresh rosemary or 1/2 teaspoon dried rosemary
• 12 black peppercorns, crushed
• 1 dried hot red chile, broken and seeded
• One 1/8-inch-thick slice prosciutto (about 4 ounces)
• 1/2 cup dry white wine
• 1/4 cup water

Details

Servings 2
Adapted from epicurious.com

Preparation

Step 1

1. Add 3 tablespoons kosher salt or coarse sea salt to a large bowl. Dissolve in about 1/2 cup warm water. Lay the chicken pieces in the bowl and cover with cold water (about 4 cups). Let stand for about 1 hour. Drain and pat dry.

2. Arrange the chicken pieces in one layer in a skillet and add the sage, bay leaves, garlic, cloves, rosemary, peppercorns, and red pepper. Cut the prosciutto into small cubes and sprinkle it over the chicken. Add the wine and water. Do not add salt, since the prosciutto will season the dish. Cover and simmer until the chicken is just cooked through, 30 to 35 minutes.

3. Remove the chicken to a plate and reduce the cooking juices until concentrated and a little syrupy taste it to see. Serve the chicken in shallow bowls with the juices (and slivered garlic and prosciutto) spooned on top. Mop up juices with country bread.


The chicken never browns, so if presentation is your thing, avert your eyesor simply pull the meat from the bones and make a warm salad with escarole, the broth, and prosciutto. Or use the meat and sauce to make a very simple pasta dish. Whatever you do, be careful not to overcook the chicken. And serve it right after cooking, when its aromatics are most intense.