CHICKEN CANZANESE

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Chicken Canzanese image

Provided by Amanda Hesser

Categories     Wine     Chicken     Herb     Dinner     Fall     Prosciutto     Potluck     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2, or 4 if there are other side dishes

Number Of Ingredients 12

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

Steps:

  • 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.
  • Cooking notes:
  • A great chicken dish deserves (and depends on) a great chicken-buy the highest-quality bird you can find. The best place to look is a farmers' market.
  • The chicken never browns, so if presentation is your thing, avert your eyes-or 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.
  • The original recipe said it serves 4, but when I made the dish for my mother and me, we polished off the whole thing. Only count on it serving 4 if you're making a bunch of side dishes.
  • It may seem strange to buy expensive prosciutto and cut it into cubes, but don't skimp on the quality of prosciutto. I did once and was punished with a salty sauce. If you can only get indifferent prosciutto, add less of it.
  • Readers:
  • "I remember that I used the recipe the first time because chicken was affordable for a crowd and the ingredients then seemed different but not weird. This recipe as I read and reread it over the years pushed me to learn more about cooking. Why not brown the chicken pieces? (Giobbi does not.) What about putting it all together and sticking it in the oven? What if I chopped the seasonings and put them in the cavity and under the skin of a roasting chicken and then, well, roasted it? The recipe with its time-proven flavors (back to the Renaissance at least?) has never failed.
  • "For me, this is one of those recipes that permutes endlessly as the seasons, the occasion, or the cook's mood changes. Sometimes (often) I do brown the chicken, sometimes use pancetta instead of prosciutto, sometimes add a little chopped tomato, sometimes introduce porcini mushrooms. If the company at dinner have dietary restrictions, oil-cured black olives can stand in for the pork. I have tried it with boneless chicken breasts only-satisfactory-and with guinea hen-excellent."
  • From Jonatha Ceely, e-mail MAY 18, 1969: "CHICKEN BIG," BY CRAIG CLAIBORNE. RECIPE BY ED GIOBBI, WHO ADAPTED IT FROM A FAMILY FRIEND IN ITALY. -1969

Dave Asbridge
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I'm not sure what went wrong, but my chicken canzanese turned out terrible. The chicken was tough and the sauce was bland. I won't be making this recipe again.


Jitu Dash
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This recipe was a disaster! The chicken was dry and the sauce was watery. I don't recommend this recipe.


Alinaswe Mukuwa
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I followed the recipe exactly and the chicken was overcooked. I think I'll try it again with a lower cooking temperature.


Yasir Shaiq
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This recipe was a bit too bland for my taste. I added some extra spices and it was much better.


Natorer Bonolota
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I'm not a big fan of chicken canzanese, but I tried this recipe and it was surprisingly good! The chicken was cooked perfectly and the sauce was very flavorful.


MEDxLRS
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This recipe is a winner! The chicken was moist and tender, and the sauce was creamy and rich. I will definitely be making this recipe again and again.


Dickson Addison
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This was my first time making chicken canzanese, and it turned out great! The chicken was cooked perfectly and the sauce was very flavorful. I will definitely be making this recipe again.


Nisha Saleha
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This recipe was easy to follow and the end result was delicious. I will definitely be making this recipe again.


Allan Gamu
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I made this recipe for a dinner party, and it was a huge hit! Everyone loved the chicken and the sauce. I will definitely be making this recipe again.


mezo gamer
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This recipe is a keeper! The chicken was moist and flavorful, and the sauce was creamy and rich. I served it over pasta, and it was a hit with my family.


George Nicolescu
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This was my first time making chicken canzanese, and it was a success! The chicken was cooked perfectly, and the sauce was delicious. I will definitely be making this recipe again.


Alaskan_Adventurer
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I love this recipe! It's so easy to make and it always turns out great. The chicken is always moist and tender, and the sauce is so flavorful. I highly recommend this recipe.


Raymond Abaci
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This recipe is easy to follow and the end result is delicious. The chicken is moist and flavorful, and the sauce is creamy and rich. I will definitely be making this recipe again.


jihad Molla
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I've made this recipe several times now, and it's always a crowd-pleaser. The chicken is always cooked perfectly, and the sauce is to die for. I highly recommend this recipe!


Acuna Jesus
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This chicken canzanese recipe was a hit with my family! The chicken was tender and flavorful, and the sauce was rich and creamy. I especially liked the addition of the mushrooms and sun-dried tomatoes.


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