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Chicken with Prosciutto Rosemary and White Wine Recipe

Ingredients

How to make it

  • Directions:
  • Preheat oven to 325°F.
  • Heat extra-virgin olive oil in heavy large ovenproof pot over medium-high heat.
  • Sprinkle chicken with salt and pepper.
  • Working in 2 batches, saute chicken until golden, about 4 minutes per side.
  • Transfer chicken to platter.
  • Add prosciutto, sliced garlic, and chopped rosemary to same pot.
  • Stir 1 minute.
  • Add dry white wine, chicken broth, and crushed tomatoes with puree.
  • Bring to boil, scraping up browned bits.
  • Boil 5 minutes.
  • Return chicken to pot, arranging in single layer.
  • Return to boil.
  • Cover pot and place in oven.
  • Bake until chicken breasts are cooked through, about 20 minutes.
  • Remove chicken breasts.
  • Continue baking until drumsticks and thighs are cooked through, about 10 minutes longer.
  • Remove pot from oven.
  • Return chicken breasts to pot. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.)
  • Bring chicken mixture to simmer.
  • Transfer chicken to platter; tent with foil.
  • Boil until sauce is reduced to 2 cups and coats back of spoon, about 5 minutes.
  • Season sauce to taste with salt and pepper.
  • Pour sauce over chicken.
  • Garnish with rosemary sprigs and serve. Makes 6 servings.
  • That's it!

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The Cook

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