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.
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 ...