Tara’s Chicken Canzanese

Ingredients

1 tbsp Olive oil

2 oz thick prosciutto or bacon, cut into 1/4 inch cubes

4 garlic cloves, sliced lengthwise

3 lbs bone in, skin on chicken thighs

2 tsp flour

2 cups dry white wine

1 cup chicken broth

4 whole cloves

1 sprig rosemary (leaves removed and minced) save stem, use separate

12 whole fresh sage leaves

2 bay leaves

1/4 tsp red pepper flakes

1 tbsp juice from 1 lemon

2 tbsp unsalted butter

Directions

Heat oven to 325
Heat 1 tsp oil in oven safe skillet over medium heat. Add prosciutto or bacon stirring frequently until just starting to brown (3 minutes) add garlic stirring frequently about 1 1/2 minutes (remove using a slotted spoon, leaving oil) set aside
Increase heat to medium high, add remaining oil
Pat chicken dry & season with black pepper and a little salt.
Add chicken to pan skin side down and cook 5-8 minutes. Using tongs turn chicken and cook on second side, about 5 more minutes. Transfer chicken to a large plate.
Remove all but 2 tbsp fat from pan, sprinkle flour over fat and cook, stirring constantly for 1 minute.
Slowly whisk in wine and broth scraping brown bits from bottom of the pan. Cook till slightly reduced (about 3 minutes)
Stir in cloves, rosemary stem, sage leaves, bay leaves, red pepper flakes, prosciutto or bacon, and garlic.
Nestle chicken into liquid skin side up.
Bake uncovered 1 hour and 15 minutes (check frequently, liquid should be barely bubbling, if it is vigorously bubbling then turn down to 300)
Using tongs transfer chicken to serving plate and tent with foil.
Remove and discard sage leaves, rosemary stem, cloves, bay leaves.
Place skillet over high heat and bring to boil till reduced to about a cup (2-5 minutes)
Off heat stir in minced rosemary, lemon juice, and butter. Season with salt and pepper. Pour sauce around chicken and serve.

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