Chicken With Prosciutto, Rosemary and White Wine

Marie's Note:

A marvelous chicken dish sauteed with tomato, rosemary and white wine. Recipe from Bon Appetit.

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 2 tablespoons olive oil
• 3 bone in chicken breast halves , cut in half crosswise
• 3 chicken legs
• 3 chicken thighs
• 1 cup prosciutto , cut in 1/4 inch cubes
• 6 cloves garlic , thinly sliced
• 2 tablespoons chopped fresh rosemary
• 1 cup dry white wine
• 1 cup chicken broth
• 1 cup canned crushed tomatoes

Directions:

1. Preheat oven to 325 degrees.
2. Sprinkle chicken with salt and pepper and brown in olive oil, about 4 minutes per side.
3. Remove chicken to platter.
4. Add prosciutto, garlic and rosemary to same pan and stir for one minute.
5. Add wine, chicken broth and tomatoes.
6. Bring to a boil and boil for 5 minutes.
7. Return chicken to pot, arranging in single layer.
8. Bring to a boil, remove from heat, cover and place in oven.
9. Bake for 30 minutes or until chicken is done.
10. Transfer chicken to serving platter.
11. Boil sauce until reduced and it coats back of spoon, about 5 minutes.
12. Taste and season with salt and pepper, if needed.
13. Pour sauce over chicken.

Reviews

[Jack 937]

Delicious and not too complicated. I used 3 boneless half-breasts and they came out really juicy and tender. I served this dish over fresh hand-made linguine and it was really tasty. The proscuitto adds salt, so go easy on adding any extra. I think next time I am going to try this with a cheese-based sauce (but prepared the same way) instead of the wine-tomato sauce. Once again, a great recipe; thank you!

[JustJanS]

Thanks for a good recipe marie. It was easy to follow and worked well. I preferred the thighs and legs to the breasts-but that's just me, I find breast meat too dry. I loved the prosciutto diced, as we've only ever bought it in thin slices. It really made the sauce. We ate this with baked potatoes, but I think it would be nicer over pasta next time.