SIMPLE, SUPER FLAVORFUL CHICKEN “ALLA CANZANESE”

This recipe, tucked away in my files since the early 80’s, merits a comeback! It was developed by the late Anna Teresa Callen, Italian author and cooking teacher. I made some minor changes.

CHICKEN ALLA CANZANESE

1 broiler-fryer chicken, 4-5 pounds, cut into serving pieces

3 tablespoons Kosher salt

4-5 medium sage leaves, cut across in thin slivers

4 bay leaves

2 large cloves garlic, sliced thin

12 whole cloves

2 large rosemary sprigs

24 peppercorns, crushed lightly

Pinch red pepper flakes

3-4 ounces prosciutto, small dice

¾ cup dry white wine

2 tablespoons extra-virgin olive oil

Place chicken pieces in a large bowl, sprinkle with salt and cover with cold water. Let stand 1 hour.

Drain chicken and transfer to a large skillet in a single layer. Add all the remaining ingredients. Cover and cook over medium-low heat for 30 minutes. Uncover, drizzle with oil, raise the heat to medium and cook until the liquid has evaporated and coats the chicken with a glaze. As the chicken starts to take on color, flip the pieces to brown lightly on both sides. Add water, a little at a time, to release the tasty brown bits on the bottom and sides of the pan. Discard the bay leaves and rosemary stems. Serves 4.