|
|
Extra virgin olive oil |
|
4 |
Large chicken breasts cut into 8 pieces |
|
8 |
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.