Chicken Canzanese

Recipe from Ed Giobbi

Adapted by Amanda Hesser

Chicken Canzanese
Tom Schierlitz for The New York Times. Food stylist: Susan Spungen.
Total Time
1 hour 45 minutes
Rating
4(128)
Comments
Read comments

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: FOOD: RECIPE REDUX; 1969: Chicken Canzanese

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:Serves 4
  • 13-pound chicken, cut into serving pieces
  • Salt
  • 2sage leaves
  • 2bay leaves
  • 1clove garlic, sliced lengthwise
  • 6cloves
  • 2sprigs rosemary
  • 2peppercorns, crushed
  • 1dried red chili, broken and seeded (optional)
  • 1thick slice prosciutto (about ¼ pound)
  • ½cup dry white wine
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

588 calories; 38 grams fat; 11 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 8 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 51 grams protein; 938 milligrams sodium

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.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

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.

Ratings

4 out of 5
128 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

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

Favorite

Private comments are only visible to you.

Credits

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

Recipe Tags

Advertisement

or to save this recipe.