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Chicken Canzanese

November 17, 2010

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Serves 4

3 tablespoons kosher or coarse salt
1/2 cup warm water
1 chicken (3 pounds), cut into 8 pieces
4 1/4 cups cold water
2 leaves fresh sage
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 chili, broken and seeded
1 thick slice ( 1/8-inch-thick) prosciutto, cut into small cubes
1/2 cup dry white wine

1. In a bowl, combine the salt and warm water. Lay the chicken pieces in the bowl and cover with 4 cups cold water. Let stand for 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. Sprinkle the prosciutto over the chicken. Add the wine and remaining 1/4 cup cold water. Cover and simmer for 30 to 35 minutes or until the chicken is just cooked through.

3. Transfer the chicken to a shallow bowl. Reduce the cooking juices until concentrated and a little syrupy. Spoon the cooking juices over the chicken.

Adapted from “The Essential New York Times Cookbook’’