Pollo Canzanese (Chicken in Canzano Style)

 

This Canzanese recipe is anything but a peasant dish, with the prosciutto and wine—it probably descended from Spanish royalty, long-time tenants in and around Napoli .

Two 3-pound CHICKENS, cut into 8 serving pieces each

 

1 T. Salt

2 sprigs Rosemary

2 fresh Sage leaves

4 Bay Leaves

3 cloves Garlic, sliced

12 whole Cloves

A small handful of Black Peppercorns, crushed

1 small dried Hot Chile

Two 1/4-inch-thick slices Prosciutto di Parma , finely chopped

3/4 cup dry Red Wine

2 T. finely chopped Italian Parsley

Place the chicken in a large bowl and season with the salt. Add cold water to cover, and set aside for 30 minutes. Drain the chicken, rinse, and pat dry with paper towels. Place in a large Dutch oven and add the rosemary, sage, bay leaves, garlic, cloves, peppercorns, chile, prosciutto, and wine.

Cover, bring to a simmer, and cook, stirring occasionally, until the chicken is almost tender, about 35 minutes. Remove the lid and simmer to reduce the sauce by half, about 15 minutes longer. Remove the chile, if desired. Transfer the chicken to a warmed serving platter, garnish with the parsley, and serve