Chicken With Prosciutto, Rosemary, And White Wine

Directions

1. Preheat oven to 325 degrees.
2. Heat extra-virgin extra virgin olive oil in heavy large ovenproof pot over medium-high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, saute/fry chicken till golden brown, about 4 min per side. Transfer chicken to platter.
3. Add in prosciutto, sliced garlic, and minced rosemary to same pot. Stir 1 minute. Add in dry white wine, chicken broth, and crushed tomatoes with puree. Bring to boil, scraping up browned bits. Boil 5 min.
4. Return chicken to pot, arranging in single layer. Return to boil. Cover pot and place in oven. Bake till chicken breasts are cooked through, about 20 min. Remove chicken breasts. Continue baking till drumsticks and thighs are cooked through, about 10 min longer. Remove pot from oven. Return chicken breasts to pot. (Can be prepared 1 day ahead. Cold slightly. Chill uncovered till cool, then cover and keep refrigerated.)
5. Bring chicken mix to simmer. Transfer chicken to platter; tent with foil. Boil till sauce is reduced to 2 c. and coats back of spoon, about 5 min. Season sauce to taste with salt and pepper. Pour sauce over chicken. Garnish with rosemary sprigs and serve.
6. This recipe yields 6 servings.
7. Comments: An adaptation of a classic Northern Italian dish, spezzatini di pollo al pomodoro e vino bianco (chicken sauteed with tomato and white wine). Serve sauteed broccoli rabe and a crusty ciabatta alongside.
8. What to drink: Barbera or possibly Italian Chardonnay.