In case you’ve never noticed, Ginny and I (though residing many miles apart) often share recipes we find. Sometimes one of us makes the dish and passes the recipe on to the other. Other times we hoard several recipes we both want to try and make them all during one of our semi-regular visits.
Ginny and I talk pretty much every day after work, so I posed the dilemma to her and she reminded me, without pause, of the dish she had recently made for her parents and got the seal of approval from everyone. She has been a long time fan of America’s Test Kitchen, and, recipe by recipe, she is bringing me over to the dark side with her.
As was the case with this Chicken Canzanese.
There is no need.
I call them overachievers. But, in a good way.
From the episode: Italian Comfort Classics
Serves 4 to 6
When seasoning the dish at the end, be mindful that the prosciutto adds a fair amount of salt. It is
important to use a piece of thickly sliced prosciutto in this recipe; thin strips will become tough
and stringy. An equal amount of thickly sliced pancetta or bacon can be used in place of the
prosciutto. Serve the chicken with boiled potatoes, noodles, or polenta to absorb extra sauce.
1 tablespoon olive oil
2 ounces prosciutto (1/4 inch thick), cut into 1/4-inch cubes (see note) (I used bacon)
4 medium garlic cloves , sliced thin lengthwise
8 bone-in, skin-on chicken thighs (about 3 pounds), trimmed of excess fat and skin
ground black pepper
2 teaspoons unbleached all-purpose flour
2 cups dry white wine
1 cup low-sodium chicken broth
4 whole cloves
1 (4-inch) sprig fresh rosemary , leaves removed and minced fine (about 1/2 teaspoon),
12 whole fresh sage leaves
2 bay leaves
1/4-1/2 teaspoon red pepper flakes
1 tablespoon juice from 1 lemon
2 tablespoons unsalted butter
1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Heat
1 teaspoon oil in 12-inch heavy-bottomed ovensafe skillet over medium heat until
shimmering. Add prosciutto and cook, stirring frequently, until just starting to brown,
about 3 minutes. Add garlic slices and cook, stirring frequently, until garlic is golden
brown, about 1½ minutes. Using slotted spoon, transfer garlic and prosciutto to small
bowl and set aside. Do not rinse pan.
2. Increase heat to medium-high; add remaining 2 teaspoons oil and heat until just
smoking. Pat chicken dry with paper towels and season with ground black pepper. Add
chicken, skin side down, and cook without moving until well browned, 5 to 8 minutes.
Using tongs, turn chicken and brown on second side, about 5 minutes longer. Transfer
chicken to large plate.
3. Remove all but 2 tablespoons fat from pan. Sprinkle flour over fat and cook, stirring
constantly, for 1 minute. Slowly add wine and broth; bring to simmer, scraping bottom
of pan with wooden spoon to loosen browned bits. Cook until liquid is slightly reduced,
3 minutes. Stir in cloves, rosemary stem, sage leaves, bay leaves, red pepper flakes,
and reserved prosciutto and garlic. Nestle chicken into liquid, skin side up (skin should
be above surface of liquid), and bake, uncovered, until meat offers no resistance when
poked with fork but is not falling off bones, about 1 hour 15 minutes. (Check chicken
after 15 minutes; broth should be barely bubbling. If bubbling vigorously, reduce oven
temperature to 300 degrees.)
4. Using tongs, transfer chicken to serving platter and tent with foil. Remove and discard
sage leaves, rosemary stem, cloves, and bay leaves. Place skillet over high heat and bring
sauce to boil. Cook until sauce is reduced to 1¼ cups, 2 to 5 minutes. Off heat, stir in
minced rosemary, lemon juice, and butter. Season to taste with salt and pepper. Pour
sauce around chicken and serve.