Chicken with Prosciutto, Rosemary, and White Wine

By Nanatimesthree

Serve this amazing dish with some oven-roasted asparagus, orzo, and crusty ciabatta bread. Terrific meal for guests!!

Ingredients

• 2 tablespoons 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 tablespoons chopped fresh rosemary
• 1 1/4 cups dry white wine
• 1 cup chicken broth
• 1 cup canned crushed tomatoes with added puree

Preparation

Step 1

Preheat over to 325.

Heat oil in heavy large ovenproof pot over medium-high heat. Sprinkle chicken with salt and pepper. Working in two batches, sauté chicken until golden, about 4 minutes per side. Brown the chicken really well. Transfer chicken to platter. Add prosciutto, sliced garlic, and chopped rosemary to same pot. Stir one minute. Add dry white 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. Bring chicken mixture to simmer.

Transfer chicken to platter; tent with foil. Boil until sauce is reduced to two cups. Season sauce to taste with salt and pepper. Pour sauce over chicken. Garnish with rosemary springs and serve.

Can be made ahead and reheated.