Once again we wake up to a heavy snowfall. We have had an unusually large amount of snow this year compared to last. It is the kind of day to just stay home and cook. My Dad emailed a recipe yesterday for Chicken Canzanese, described as Italian comfort food. There is usually no personal note with my Dad’s emails, just a link to something I assume he either likes or wants me to try. I ventured out of my fortress of solitude to buy the ingredients.
You use eight bone in skin on chicken thighs and the recipe calls for garlic, fresh bay leaf, fresh sage leaves and fresh rosemary. Luckily Price Chopper had the bay leaf and sage. I still have rosemary growing from last summers herb garden brought indoors (all the other herbs died out). Red pepper flakes, black pepper and four whole cloves round out the flavors. Liquids include two cups of dry white wine, one cup of chicken broth and one tablespoon of olive oil. You also use a slab of prosciutto cut into 1/4 inch cubes.
Starting with one teaspoon of oil, brown the prosciutto then add the sliced garlic and cook until it is brown.
Remove the browned ingredients, add the remaining oil and cook the chicken thighs that you have previously peppered skin side down for eight minutes. Flip it over and cook for another five minutes.
Remove the chicken and pour off all but two tablespoons of oil, add two teaspoons of flour and cook for one minute. Slowly add the wine and chicken broth, scraping the browned bits off the bottom of the pan reducing the volume about 1/3. Add the reserved browned garlic and prosciutto, 12 fresh sage leaves and two fresh bay leaves, four cloves and the rosemary stem (the leaves are removed and finely chopped to be added later). Add 1/2 tsp red pepper flakes.
Place the chicken back in the pan. The liquid should not cover the crispy browned skin.
Place the whole (oven proof) pan in an oven preheated to 325 degrees and cook undisturbed for 1 1/4 hours.
Remove the chicken from the pan and cook the sauce until it reduces to about 1 1/4 cups. Add two tablespoons of butter and one tablespoon of lemon juice, mix in the reserved chopped rosemary and serve with pasta, potatoes or all by itself.
The full recipe can be found here: