Ingredients
- 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
Directions
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.
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By adamsoakvalley_...
Advance, NC
on December 20, 2011
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Chicken Stew from Teramo: Pollo Canzanese-
Mario Batali
1 whole chicken cut into 6 or 8 pieces; reserve backbone, neck and giblets for stock
5 stalks celery cut into 2” pieces
1 medium onion roughly chopped
2 cloves garlic sliced
2 medium sized chilies
10 peppercorns
1 large bunch of dandelion greens or endive greens (any bitter greens will work
¾” thick slice of Mortadella ( I used pancetta and prosciutto chopped into chunks
½ bottle of red wine
Salt & pepper to taste
Brown chicken in extra virgin olive oil. Romove from pan and set aside. Brown celery , onions and grilic in reserved oil and chicken renderings. Add remaining ingredients and add chicken back to pot. Salt and pepper to taste. Add ½ bottle of red wine, bring to a boil, lower heat and top with lid. Simmer or bake at low heat until veggies and chicken are tender.
Garnish:
½ c celery leaves and young stalks chopped
2 T lemon juice
Salt & pepper
2 T extra virgin olive oil
By oster_john_9107647
cleveland, OH
on December 03, 2007
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This was a bomb. It was a waste of perfectly good ingredients. The chicken looked gray and miserable, the cloves were overpowering (and a nuisance in the finished product, and the sauce was the consistency of tap water. Waste of time and waste of ingredients. There is something seriously wrong with this recipe!
By petitiekiki_7437668
sonoma, CA
on March 17, 2007
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Thank god I didn't have anyone over for this dinner--so I got to enjoy the slop myself. In my view your directions are missing about half of the information really needed to make this dish. I'm a smart guy and can follow directions easily..."cook to reduce the sauce by half and brown the chicken". How about those cloves and little bits (finely chopped pieces of prosciutto...can you find those for me...oh, wait a minute there's a clove in my teeth....got it, thanks. Why would I need to "add wine or water...to keep the pan from drying out...." when I am "reducing the sauce by half". Isnt' half of the sauce left?
"Cover and cook over med-high heat for 35 minutes, stirring occassionally, until the chicken is almost tender". Med-high is a FULL BOIL with these ingredients (in a very high quality dutch oven...is that what you wanted? Might be a good idea to add a little information to your recipe....like, "if this results in a full boil--reduce to medium". "Cut into 8 pieces means the pieces of chicken should be approx xxxxx in size". Should we give the "small red hot pepper" a name....is it a Serrano....what is it...c'mon we all speak English...share it with us.
Mario, your name is on these dishes...even copyrighted...wow! Seriously, what a waste of good prosciutto and organic chicken.
Looks like I'm not alone on this one
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