- 2 small chickens, about 3 pounds each, cut into 8 pieces
- 1 tablespoon salt
- 2 fresh sage leaves
- 4 bay leaves
- 3 cloves garlic, sliced
- 12 whole cloves
- 2 sprigs fresh rosemary
- Small handful black peppercorns, crushed
- 1 small red hot pepper
- 2 1/4-inch thick slices prosciutto, finely chopped
- 3/4 cup dry red wine
- 1/2 bunch Italian parsley, finely chopped to yield 2 tablespoons
Place the chicken in a large bowl and season with salt. Add cold water to cover and set aside for 30 minutes.
Drain and rinse the chicken and pat dry with paper towels. Place in a large Dutch oven or flameproof casserole and add the sage, bay leaves, garlic, cloves, rosemary, peppercorns, red pepper, prosciutto, and wine. Cover and cook over medium-high heat for 35 minutes, stirring occasionally, until the chicken is almost tender.
Remove the cover and cook to reduce the sauce by half and brown the chicken, about 15 minutes. Add wine or water if necessary to keep the pan from drying out. Serve, garnished with parsley.