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.

COOK THE BOOK

Here is a recipe from Cooking by Heart to get you started! Use Littleneck clams, or cockles if you can find them. The clams are delicious on their own, or take it a step further and make Pasta with White Clam Sauce.

STEAMED CLAMS

40-50 Littleneck clams

1/4 cup extra-virgin olive oil

4 large garlic cloves, minced

1/4 teaspoon crushed red pepper, or more to taste

1/4 cup chopped flat leaf parsley

3/4 cup dry white wine

2 tablespoon unsalted butter

Soak clams in cold water to get rid of any sand; rinse the outsides. Heat oil in a large sauté pan, preferably 12-inch. Add garlic, red pepper and parsley; cook on low a minute or two until the garlic begins to take on a little color. Be careful not to let it burn. Add the clams, spreading them out as evenly as possible. Add the wine, cover and cook on medium-high, shaking the pan occasionally, allowing the shells room to pop open. Remove the clams to a large bowl with a pair of tongs as soon as they open; some will take longer than others. Swirl the butter into the pan juices. Pour the pan juices over the clams and serve. OR make clam sauce...

PASTA WITH WHITE CLAM SAUCE

Prepare clams to the point where you remove them from the bowl. Meanwhile, cook 1 pound spaghetti or linguine in salted boiling water until al dente, reserving about 1/2 cup of the pasta water before draining. Drain pasta and quickly transfer to the sauté pan, along with any accumulated clam juice in the bowl. Add the butter and toss with the pasta over low heat, along with enough pasta water to make a viscous sauce. Divide the pasta amongst serving bowls and top with the reserved clams. Serves 4.