Chicken Canzanese

Name: Chicken Canzanese
Yield: Serves 4 to 6
Cuisine: Europe, Italian
Ingredients: 1 tablespoon, olive oil; 2 ounces, prosciutto (1/4 inch thick), cut into 1/4-inch cubes (see note); 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), stem reserved; 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; , Table salt

14 comments

Appears in Cook's Illustrated May/June 2010, America's Test Kitchen TV

Before we could perfect the regional Italian classic known as chicken canzanese, we needed to modify braising for lean and tender modern birds.

SERVES4 to 6

TIME2¼ hours

has video

WHY THIS RECIPE WORKS

For a chicken Canzanese recipe that was tender and juicy, we opted for chicken thighs, which contain more connective tissue than breasts. We made a rich flavor base with prosciutto and garlic, then added white wine and chicken broth to our ...

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