Chicken Stew From Teramo - {Pollo Canzanese}

Recipe Ingredients

2 cups	125g / 4.4oz	Chickens - (abt 3 lbs ea) - cut 8 pieces (small)
1 tablespoon	15ml	Salt
2		Fresh sage leaves
4		Bay leaves
3		Garlic cloves - sliced
12		Whole cloves
2 sections		Fresh rosemary
1 section		Handful black peppercorns - crushed (small)
1 section		Red hot pepper (small)
2		Prosciutto, 1/4" thick - finely chopped
3/4 cup	177ml	Dry red wine
2 tablespoons	30ml	Finely-chopped Italian parsley

Recipe Instructions

Place the chicken in a large bowl and season with salt. Add cold water to cover and set aside for 30 minutes.

Drain and rinse the chicken and pat dry with paper towels. Place in a large Dutch oven or flameproof casserole and add the sage, bay leaves, garlic, cloves, rosemary, peppercorns, red pepper, prosciutto, and wine. Cover and cook over medium-high heat for 35 minutes, stirring occasionally, until the chicken is almost tender.

Remove the cover and cook to reduce the sauce by half and brown the chicken, about 15 minutes. Add wine or water if necessary to keep the pan from drying out. Serve, garnished with parsley.

This recipe yields 8 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2E30) - from the TV FOOD NETWORK

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