Chicken Canzanese-yum!

Here is a another yummy meal with the help of America's Test Kitchen.  It is from their Italian classics and it is a delicious variation from boring chicken.    It calls for chicken thighs which will remain juicy after the cooking, but I might try chicken breasts next time.  The prosciutto is salty.  So, there is no need to salt the chicken.  Here is a helpful hint.  A pan removed from the oven and place on the stove will have a very hot handle.  I tested it and I should know.  So, immediately after you pull the skillet from the oven, wrap a towel around the handle or place a handle cover on it.  This is a very rich dinner, so serve it with something with a mild flavor.  I served it with parmesan polenta and parmesan toast.

Chicken Canzanese

1 T olive oil (divided)
2 oz prosciutto (1/4 inch thick) cut into 1/4 inch cubes (can use thick cut bacon
4 medium garlic cloves, sliced thin lengthwise
8 bone in, skin-on chicken thighs, trimmed of excess fat and skin
ground black pepper
2 tsp flour
2 c dry white wine
1 c low sodium chicken broth
4 whole cloves
1 (4 inch) sprig of fresh rosemary, leaves removed and minced fine (about 1/2 tsp), stem reserved
12 whole fresh sage leaves
2 bay leaves
1/4 or 1/2 tsp red pepper flakes
1 T juice from 1 lemon
2 T unsalted butter
salt if needed

Heat oven to 325 degrees.  Heat 1 tsp oil in 12 inch ovensafe skillet over medium heat. Add prosciutto and cook, stirring frequently, until just starting to brown, about 3 minutes.  Add garlic slices and cook, stirring frequently until brown,  be careful not to burn it.  Remove garlic and prosciutto and reserve.  Do not rinse pan.

Increase heat to medium high.  Add remaining 2 tsp of oil and heat.  Pat chicken dry with paper towels and season with ground black pepper.  Add chicken, skin side down and cook with out moving until well browned, 5-8 minutes.  Turn the chicken and brown the other side.  Transfer chicken to large plate.

Remove all but 2 T fat from the pan.  Sprinkle flour over fat and cook, stirring constantly for 1 minutes.  Slowly add wine and broth, bring to simmer, scraping bottom of pan to loosen brown bits.  Cook until liquid is slightly reduced, about 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 temp to 300 degrees).

Remove from oven and 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 reduce to 1 1/4 c. 2-5 minutes  Off heat, stir in minced rosemary, lemon juice and butter.  Season to taste with salt and pepper pour sauce around chicken and serve.