Chicken Canzanese
by Mary Rogers

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Source: Cook's Illustrated
Course: Main
Cuisine: Italian
Food Group: Poultry
Serves: 2


1 tablespoon(s) olive oil
2 ounce pancetta (1/2 inch thick), cut into 1/4 inch cubes (see notes)
4 medium garlic cloves, sliced thin lengthwise
4 bone-in, skin-on chicken thighs trimmed of excess fat & skin
Ground Black Pepper
2 teaspoon(s) unbleached all-purpose flour
2 cup(s) dry white wine
1 cup(s) low-sodium chicken broth
4 whole cloves
1 (4 inch) spring of fresh rosemary, leaves removed & minced, (abt 1/2 t)
12 whole fresh sage leaves
2 bay leaves
1/4-1/2 teaspoon(s) red pepper flakes
1 tablespoon(s) fresh squeezed lemon juice
2 tablespoon(s) unsalted butter

 1.    Adjust oven rack to lower-middle position and heat oven to 325 degrees.  Heat 1 teaspoon oil in 12-inch heavy bottomed ovensafe skillet over medium heat until shimmering.  Add pancetta and cook, stirring frequently, until just starting to brown, about 3 minutes.  Add garlic slices and cook, stirring frequently, until garlic is golden brown, about 1 ½ minutes.  Using slotted spoon, transfer garlic and prosciutto to small bowl and set aside.  Do not rinse pan.

2.   Increase heat to medium high; add remaining 2 teaspoons oil and heat until just smoking.  Pat chicken dry with paper towels and season with ground black pepper.  Add chicken, skin side down, and cook without moving until well browned, 5-8 minutes.  Using tongs, turn chicken and brown on second side, about 5 minutes longer.  Transfer chicken to large plate.

3.   Remove all but 2 tablespoons fat from pan.  Sprinkle flour over fat and cook, stirring constantly for 1 minute.  Slowly add wine and broth; bring to simmer, scraping bottom of pan with wooden spoon to loosen browned bits.  Cook until liquid is slightly reduced, 3 minutes.  Stir in cloves, rosemary stem, sage leaves, bay leaves, red pepper flakes, and reserved prosciutto and garlic.  Nestle chicken into liquid, skin side up (skin should be above surface of liquid), and bake uncovered, until meat offers no resistance when poked with a fork but is not falling off bones, about 1 hour and 15 minutes.  Check chicken after 15 minutes; broth should be barely bubbling.  If bubbling vigorously, reduce oven temperature to 300 degrees.

4.   Using tongs, transfer chicken to serving platter and tent with foil.  Remove and discard sage leaves, rosemary stem, cloves, and bay leaves.  Place skillet over high heat and bring sauce to boil.  Cook until sauce is reduced to 1 ¼ cups, 2 to 5 minutes.  Off heat, stir in minced rosemary, lemon juice, and butter.  Season to taste with salt and pepper.  Pour sauce around chicken and serve.  

Notes:NOTE: When seasoning the dish at the end, be mindful that the pancetta adds a fair amount of salt. It is important to use a piece of thickly sliced pancetta in this recipe, think strips will become tough and stringy. An equal amount of thickly sliced prociutto or bacon can be used in place of the pancetta. Serve the chicken with boiled potatoes, noodles, polenta or rice to absorb the delicious sauce. PERSONAL NOTES: I have tried all 3 and prefer the pancetta. Also, I was tempted to mess with the spices, I recommend following the quantities exactly....only one to change qty to taste is the red pepper flakes.