Published May 1, 2010. From Cook's Illustrated.
For a chicken Canzanese recipe that was tender and juicy, we opted for chicken thighs, which contain more connective tissue than breasts. We made a rich flavor base with prosciutto and garlic, then added white wine and chicken broth to our recipe, which we simmered in a wide, shallow skillet. We then returned the chicken to the pan and cooked it in the oven uncovered, which allowed our chicken Canzanese’s sauce to reduce and also preserved its crispy skin.
When seasoning the dish at the end, be mindful that the prosciutto adds a fair amount of salt. It is important to use a piece of thickly sliced prosciutto in this recipe; thin strips will become tough and stringy. An equal amount of thickly sliced pancetta or bacon can be used in place of the prosciutto. Serve the chicken with boiled potatoes, noodles, or polenta to absorb extra sauce.
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