Chicken Canzanese

Recipe from Ed Giobbi

Adapted by Amanda Hesser

Updated February 8, 2016

  • Tom Schierlitz for The New York Times. Food stylist: Susan Spungen.
Media 1 of 1
Total Time
1 hour 45 minutes
Rating
4(128)
Comments
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Any food historian will tell you that trying to track down the origin of a recipe is like chasing tadpoles. There are so many and they all look alike. One thing is clear, though: a good recipe has a thousand fathers, but a bad one is an orphan. And on the Internet, fathers are created effortlessly. Since chicken Canzanese is assured of immortality online, it seemed time that we gave it a whole new start here. —Amanda Hesser

Featured in: 1969: Chicken Canzanese

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Ingredients

Yield:Serves 4

  • 1 3-pound chicken, cut into serving pieces

  • Salt

  • 2 sage leaves

  • 2 bay leaves

  • 1 clove garlic, sliced lengthwise

  • 6 cloves

  • 2 sprigs rosemary

  • 2 peppercorns, crushed

  • 1 dried red chili, broken and seeded (optional)

  • 1 thick slice prosciutto (about ¼ pound)

  • ½ cup dry white wine

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

3 grams carbs; 275 milligrams cholesterol; 822 calories; 22 grams monosaturated fat; 11 grams polyunsaturated fat; 16 grams saturated fat; 54 grams fat; 1 gram fiber; 1015 milligrams sodium; 72 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the chicken pieces in a mixing bowl; cover with cold water and add 1 tablespoon salt. Let stand 1 hour. Drain and pat dry.

  2. Step 2

    Arrange the chicken pieces in one layer in a frying pan fitted with a lid and add the sage, bay leaves, garlic, cloves, rosemary, peppercorns and, if using red chili. Cut the prosciutto into small cubes and sprinkle it over the chicken. Add the wine and ¼ cup water. Do not add salt, since the prosciutto will season the dish. Cover and simmer until the chicken is nearly done. 30 to 40 minutes. Uncover and cook briefly over high heat until the sauce is reduced slightly.

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Ratings

4 out of 5
128 user ratings
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Comments

Margaux Laskey, Staff Editor

It's just a short brine, Richard. It helps keep the bird moist through the cooking process.

TLC

Should t the chicken be browned first?

HH

America’s Test Kitchen recipe is much better. Of course, you shou brown the chicken first and get a fond.

Edward B. Blau

We did this with two spatchcocked game hens and loved it. I believe the brine is very useful and after one gets over the culture shock of not crispy poultry skin it is a winner. In the absence of thick prosciutto I used a thick slice of smoked ham.

Duke

This may be a dumb question, but does anyone ever see 3 pound chickens anymore (at least in the US)? Seems like every bird I see is 4½ or more

P&P

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Credits

Ed Giobbi's recipe appeared in The Times in an article by Craig Claiborne

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