A few weeks ago, we had a (much needed) lazy Saturday. No birthday parties to go to. No errands to run. Nothing to do but putter around the house and catch up on some DVRed TV shows. I wound up watching one of my favorite public television shows — America’s Test Kitchen from Cook’s Illustrated. This is one of my favorite cooking shows, made by the folks who bring me 2 of my favorite cooking magazines — Cook’s Illustrated and Cook’s Country. I love their scientific approach to all things food!
The episode that caught my eye was for Chicken Canzanese (can-zan-ay-see) — a classic slow cooked comfort food.
Compliments of It’s a Keeper
www.everydaytastes.com
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
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.
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.
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.)
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.
Is It a Keeper?
This was the PERFECT Sunday supper! The flavor was unbelievable! I loved the way the flavors were layered in…first with the prosciutto and garlic and finishing with the fresh Rosemary and lemon. The chicken was so succulent. I used bone-in, skin-on chicken breast instead of thighs. And, the sauce was very flavorful and perfect for the mashed potatoes I served on the side.
The feedback from my family was unanimous — IT’S A KEEPER! And, I couldn’t agree more! I will be making this great dish over and over again! My 5 year old even said that this is new favorite dinner of all time! Move over beer braised short ribs….there’s a new king in town!
Christina
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Janae says
I am so making this. I was looking for a new chicken recipe. I got a couple free Cook’s Illustrated magazine once–I loved them too.
Thanks for the recipe. I’m bookmarking it for later this week, when I get around to cooking anything. 🙂
Christina @ This Woman Cooks! says
That sounds and looks delicious. I love all the flavors!
Kyla says
I’m going to have to try to remember to come back Thursday! I’m a new follower from the Tag Back Tuesday hop. I’d love for you to return the follow at Homeschooling by the Yard
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Hello, new follower from Tuesday HOP. Please stop by my blog to see what freebies and coupons you can find.
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Lyra says
Hi there! Newest follower here! Found you via the Tuesday BlogHop and so happy I did. What great recipes! I was looking for something to spruce up a couple of chicken breasts I have defrosting for dinner and this sounds perfect! Thank you!
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Miranda Hubbard says
Hi I found you on the Tues Twitter hop and am now following via GFC and twitter 🙂 Thanks for the recipe!
You can find me at: http://www.oneprayingmommy.blogspot.com/ and on twitter as @VillageBuilder_
Thanks,
Miranda
Kathy Detweiler says
New follower, hope you follow me back. Love the recipe, except for the rosemary, I just have never been a big rosemary fan..sigh. Looks delicious though!
Shirl says
Popping by from the blog hop and so glad I did. This recipe looks amazing, I simply must try it. I’m following to keep up with all your tasty blog posts … :0)
Heather M Irwin says
Hi! New follower from Totally Tuesday hop. Hope you will follow me back
http://feelinkindacrunchy.blogspot.com/
Kimberley says
Hi there! New follower from Monday Mingle. There are some great recipes I here, I can’t wait to look around some more and try some out!
Kimberley
http://davisdailydose.blogspot.com/
Crunchy Frugalista says
Neweste GFC follower for Making Friends Mondays! Hope to see you at http://crunchyfrugalista.blogspot.com. Yummy recipes!
Mandy - The Complete Cook Book says
This sounds like a fabulous meal.
🙂 Mandy
TRAVEL DESIGNERY says
Hi! Just found you through a blog hop and now following, i hope you can follow back also! I’d appreciate it so much 🙂
xoxo from NYC!
TRAVEL DESIGNERY
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