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POLLO ALLA CANZANESE
(CHICKEN CANZANO STYLE)

Ingredients
2 small chickens, about 3 pounds each, cut into 6-8 serving pieces
1 tablespoon kosher salt
2 sage leaves or ½ teaspoon dried
4 bay leaves
3 garlic cloves, peeled and sliced
12 whole cloves
2 sprigs fresh rosemary, or 1 teaspoon dried
24 black peppercorns, crushed
1 small diavoletto (dried Italian hot red pepper)
2 ¼-inch thick slices prosciutto, diced
¾ cup dry red wine
Water, if necessary
1 tablespoon minced fresh parsley

Instructions
Place the chicken pieces in a large bowl and sprinkle with the kosher salt. Add enough cold water to cover and let stand 20-30 minutes.

Rinse the chicken and place in a skillet into which the pieces can fit in one flat layer. Add the sage, bay leaves, garlic, cloves, rosemary, peppercorns, red pepper, prosciutto and wine.

Cover and cook over medium heat, stirring once or twice, until the chicken is almost tender, 30-35 minutes. Remove the lid from the skillet and cook until the sauce is reduced and the chicken starts to color. If necessary, add more wine or a little water. Sprinkle with parsley and serve.

Makes eight servings.