Extra virgin olive oil


Large chicken breasts cut into 8 pieces


Boneless chicken thighs


Salt and pepper

1 cup (5 oz)

Proscuitto, cubed

6 cloves

Garlic, thinly sliced

2 tbsp

Chopped fresh rosemary

2 tbsp

Chopped flat Italian parsley

1 1/2 cup Dry white wine
1 cup Chicken stock or broth

1 cup

Canned crushed tomatoes



1.  Preheat oven to 325.

2.  Season chicken with salt and pepper.

3.  Heat oil in Dutch oven and sauté chicken until golden brown.

4.  Remove chicken and add proscuitto, rosemary, and garlic to the same pot.

5.  Add wine to deglaze pan.

6.  Add tomatoes and chicken stock.

7.  Bring to a boil, scrapping pan and boil for 5 minutes.

8.  Return chicken to pot.

9.  Place in oven and cook for 20 minutes or until chicken is thoroughly cooked.

10.  Transfer meat to platter.

11.  Add parsley to sauce and simmer until reduced.

12.  Add salt and pepper to taste.

13.  Pour sauce over chicken and serve.

14.  Garnish with rosemary sprigs.