Chicken Canzanese Recipes

CHICKEN CANZANESE

Steps:

• 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.
• 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 1/4 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.

CHICKEN CANZANESE

Steps:

• Preheat oven 325°F.
• Remove leaves from rosemary and mince. Keep both leaves and stem.
• Heat 1 teaspoon olive oil in 12 inch ovensafe skillet over medium heat until oil is shimmering. Add pancetta and cook until just starting to brown, about 2-3 minutes. Add garlic slices and cook, stirring until garlic is golden brown. Do not burn. Remove pancetta and garlic using slotted spoon and keep for later.
• In the same pan, increase the heat to medium high and add 2 tsp olive oil and heat until just smoking. Pat chicken dry with paper towel and sprinkle both sides with generous amount of pepper and bit of salt. Add chicken skin side down and cook without moving until nicely browned, about 6-8 minutes. Turn chicken and brown on second side for about 5 minutes longer. Transfer chicken to plate.
• Remove all but 2 T fat from pan. Sprinkle flour over fat and cook, stirring for about 1 minute and slowly add wine and chicken broth. Bring to simmer, scraping bottom of pan with wooden spoon to loosen browned bits and cook until liquid is slightly reduced, about 3 minutes.
• Stir in cloves, rosemary stem, sage, bay leaves, red pepper flakes and reserved pancetta-garlic mixture. Nestle chicken into liquid skin side up. Skin should be above the surface of liquid to keep it crisp at all times and bake, uncovered, until meat offers no resistance when poked with fork, about 1 hour. Check chicken after 15 minutes in the oven; broth should be barely bubbling and if bubbling too much, reduce oven temperature to 300 degrees F.
• Using tongs, transfer chicken to serving platter and tent with foil to keep warm. Remove and discard rosemary stem, cloves, and bay leaves. Place skillet over high heat and bring sauce to boil. Cook until sauce is reduced to about 1 1/2 to 1 1/4 C, about 2 to 4 minutes. Turn off heat and stir in rosemary leaves, lemon juice and butter. Taste for salt and pepper. Pour sauce around chicken and serve.

CHICKEN CANZANESE

Steps:

• 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 flour 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.

CAPRESE CHICKEN

Steps:

• Place chicken breasts, Italian salad dressing, Italian herb seasoning, and chicken seasoning into a resealable plastic bag, knead bag several times to coat chicken with marinade, and squeeze air from the bag. Seal and refrigerate 4 to 6 hours.
• Preheat oven to 500 degrees F (260 degrees C).
• Pour canola oil into a large cast-iron or ovenproof skillet over medium-high heat. Heat the oil until a small droplet of water pops in the oil. Remove chicken breasts from marinade and discard used marinade. Place chicken breasts into hot oil, fry for 2 minutes, and flip chicken.
• Place skillet into the preheated oven and bake until chicken is no longer pink inside and the juices run clear, about 12 minutes. Top each chicken breast with a slice of mozzarella cheese and a tomato slice.
• Return to oven and bake until cheese has melted, 3 to 5 minutes. Transfer chicken breasts to a serving platter and top each with a basil leaf and a drizzle of balsamic vinegar.

CORNISH GAME HENS CANZANESE

Steps:

• Season the hens with salt and pepper. Spread the lardo in the base of a large skillet set over medium heat. Add 2 of the garlic cloves, and cook, rendering the fat, until the lardo just begins to brown. Discard the garlic.
• Increase heat to medium-high and add the hens, skin side down. Cook until skin is golden. Add 2 of the rosemary sprigs, the chilies and the remaining garlic. Turn the hens and add * cup of wine. Cover, lower the heat to medium-low and simmer for 6 minutes. Remove the breast pieces and let the legs simmer for another 5 minutes.
• Meanwhile, make the salad: combine the prosciutto, arugula and currants in a bowl. Sprinkle with 1 tablespoon olive oil and toss to mix. Season with fleur de sel, and add more olive oil, if needed.
• Remove the lid from the skillet and discard the rosemary. Return the breasts, skin side up to the skillet and pour in the remaining wine. Boil down the juices and baste the hen parts for 1 minute. Pull the pan off the heat, add the butter and swirl to incorporate it.
• To serve, sprinkle the hens with rosemary leaves from the remaining sprig, spoon over a little sauce and accompany each piece with some salad.