Friday, December 10, 2010

Chicken Canzanese: Easy one skillet recipe for gourmet style meal

Last night I was feeling ambitious and decided to tackle a new recipe found on for Chicken Canzanese.  It is basically browned chicken thighs cooked in white wine, rosemary, sage and chicken broth in a cast-iron skillet, or other oven safe cookware.  I surprised myself at how good this came out!

It called for all-purpose flour to thicken the sauce but I used cornstarch instead, which was a bit tricky and I needed more than the recipe called for.  I've reflected that change below in the recipe details.  I paired this with simple roasted russet potatoes with olive oil and rosemary, which was easy to prepare as this all went into the oven at the same time.  Since I was using boneless thighs, I reduced the cooking time to 40 minutes and it was perfect.  Great meal and a delicious sauce!! 

1 tablespoon olive oil
2 ounces prosciutto (1/4 inch thick), cut into 1/4-inch cubes
4 medium garlic cloves, sliced thin lengthwise
8 bone-in, skin-on chicken thighs (about 3 pounds), trimmed of excess fat and skin

Ground black pepper
3 teaspoons GF flour or cornstarch
2 cups dry white wine
1 cup low-sodium chicken broth
4 whole cloves
1 (4-inch) sprig fresh rosemary , leaves removed and minced fine (about 1/2 teaspoon), stem reserved
12 whole fresh sage leaves
2 bay leaves
1/4-1/2 teaspoon red pepper flakes
1 tablespoon juice from 1 lemon
2 tablespoons unsalted butter

Table salt


  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 prosciutto 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 1½ 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 to 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 GF flour or cornstarch 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 fork but is not falling off bones, about 1 hour 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 1¼ 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.

No comments:

Post a Comment