Chicken Italian

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Chicken Italian With White Wine,
Prosciutto and Rosemary

Ingredients for Chicken Italian:

2 tablespoons extra-virgin olive oil

3 large chicken breast halves with the ribs and skin,
cut crosswise in half

3 chicken drumsticks with skin

3 chicken thighs with skin

1 cup ¼-inch cubes of prosciutto ( about 5 ounces )

6 garlic cloves, thinly sliced

2 tablespoons chopped fresh rosemary

1 ¼ cups dry white wine

1 cup low salt chicken broth

1 cup canned crushed tomatoes
with added puree

Fresh rosemary sprigs

Instructions:
Preheat oven to 325° F. Heat extra-virgin olive oil in heavy oven-proof pot over medium-high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, sauté chicken until golden, about 4 minutes per side. Transfer chicken to a platter. Add prosciutto, sliced garlic and chopped rosemary to the same pot. Stir one minute. Add dry white wine, chicken broth and crushed tomatoes with puree. Bring this to a boil, scraping up any browned bits. Boil 5 minutes. Return chicken to the pot, arranging in single layer. Return to a boil. Cover pot and place in oven. Bake until chicken breasts are cooked through, about 20-25 minutes. Remove chicken breasts. Continue baking until drumsticks and thighs are cooked through, about 10-15 minutes longer. Remove pot from oven. Return chicken breasts to pot.

Bring chicken mixture to simmer. Transfer chicken to a platter: tent with foil. Boil until sauce is reduced to 2 cups and coats the back of a spoon, about 5 minutes. Season sauce to taste with salt and pepper. Pour sauce over chicken. Garnish with rosemary sprigs and serve.
Serves: 6

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