Chicken Canzanese

Name: Chicken Canzanese
Cuisine: Europe, Italian
Ingredients: 1 tablespoon, olive oil; 2 ounces, prosciutto (1/4 inch thick), cut into 1/4-inch cubes (see note); 4 medium, garlic cloves, sliced thin lengthwise; 8 , bone-in, skin-on chicken thighs (about 3 pounds), trimmed of excess fat and skin; , ground black pepper; 2 teaspoons, unbleached all-purpose flour; 2 cups, dry white wine; 1 cup, low-sodium chicken broth; 4 , whole cloves; 1 (4-inch) sprig, fresh rosemary, leaves removed and minced fine (about 1/2 teaspoon), stem reserved; 12 whole, fresh sage leaves; 2 , bay leaves; 1/4-1/2 teaspoon, red pepper flakes; 1 tablespoon, juice from 1 lemon; 2 tablespoons, unsalted butter; , Table salt

Main Courses
Europe
Italian
Poultry
Chicken

Appears in Cook's Illustrated May/June 2010, America's Test Kitchen TV

Before we could perfect the regional Italian classic known as chicken canzanese, we needed to modify braising for lean and tender modern birds.

SERVES 4 to 6

TIME 2¼ hours

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