Chicken Canzanese

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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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