Chicken Canzanese: Comfort Food

black olives

🥗Healthier: green olives

💰Cheaper: canned black olives

Green olives provide a similar briny flavor.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains acidity without alcohol.

chicken thighs

🥗Healthier: chicken breasts

💰Cheaper: bone-in chicken thighs

Breasts are leaner, while bone-in thighs are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

Trim excess skin and fat from the chicken thighs, keeping the skin intact.

Pick 12 sage leaves from the garden and set aside.

Remove leaves from one sprig of rosemary and mince them, saving the stem.

Peel and slice 4 medium-sized garlic cloves lengthwise into thin slices.

Cube 2 ounces of prosciutto into quarter-inch cubes.

Heat 1 teaspoon of olive oil in a 12-inch deep skillet over medium heat until shimmery.

Add the cubed prosciutto to the skillet and cook until lightly browned, about 1 minute.

Add the sliced garlic to the prosciutto and cook until light brown, about 1 to 1.5 minutes, then remove from the skillet and set aside.

Pat the chicken thighs dry and sprinkle pepper on the skin side.

Add 2 more teaspoons of olive oil to the skillet and turn the heat back on.

Place the chicken thighs skin side down in the hot pan and sprinkle pepper on this side.

Cook the chicken for 6 to 8 minutes until the skin is nice and brown without moving them.

Flip the chicken thighs over and cook for another 5 minutes, checking for burning.

Remove the chicken from the skillet and set aside; it will not be fully cooked yet.

Pour off excess fat from the skillet, leaving 2 tablespoons behind.

Add 2 teaspoons of flour to the skillet and stir for 1 minute until bubbly.

Slowly add 2 cups of dry white wine to the skillet, scraping the bottom to release brown bits.

Add 1 cup of chicken broth to the skillet and stir to combine.

Bring the mixture to a simmer and let it simmer for about 3 minutes.

Stir in 4 whole cloves, the reserved rosemary stem, 2 bay leaves, 12 sage leaves, and 1/4 teaspoon of red pepper flakes.

Add the prosciutto and garlic back into the skillet, stirring to combine.

Return the chicken to the skillet, skin side up, ensuring the liquid does not cover the chicken.

Turn off the stove and place the skillet in the oven at 325 degrees Fahrenheit for about 1 hour and 15 minutes.

Remove the chicken from the skillet and place it in a serving dish.

Bring the remaining liquid in the skillet to a simmer and reduce it until slightly thicker, about 1.5 to 2 minutes.

Turn off the heat and add 1 tablespoon of fresh lemon juice, 2 tablespoons of butter, and the minced rosemary to the reduced sauce, stirring to combine.

Pour the sauce over the chicken before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens