Pollo Canzanese
(Chicken of Canzano)
“ This Canzanese recipe is anything but a peasent dish, with the prosciutto and wine-it probably descended from Spanish royalty, long time tenants in and around Napoli.”
—Mario Batali (from Molto Italiano)

Ingredients:
• Two 3-pound CHICKENS, cut into 8 serving pieces each
• 1 tablespoon SALT
• 2 sprigs ROSEMARY
• 2 fresh SAGE leaves
• 4 BAY LEAVES
• 3 CLOVES GARLIC, sliced
• 12 CLOVES
• A small handful of BLACK PEPPERCORNS, crushed
• 1 small DRIED HOT CHILE
• Two ¼-inch-thick slices PROSCIUTTO di PARMA, finely chopped
• ¾ cup DRY RED WINE
• 2 tablespoons finely chopped ITALIAN PARSLEY


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

2. 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.

3. Remove the lid and simmer to reduce the sauce by half, about 15 minutes longer. Remove the chile, if desired.

4. Transfer the chicken to a warmed serving platter, garnish with the parsley, and serve.


Serves 8

This recipe is printed with the express permission of Mario Batali and Harpers Collins Publishers Inc. No part of this recipe may be used or reproduced in any manner whatsoever without written permission