Hello Dear Readers! I really haven’t forgotten about you. I promise I haven’t. I just haven’t had much going on in the kitchen lately so there hasn’t been much to share. Work and family and just life have been incredibly busy and we’ve been lucky to get food on the table most nights. There’s been a lot of takeout and a lot of quick old standbys that get eaten whenever or wherever we happen to be. Things are settling down a little and I’m looking forward to getting back into the kitchen soon.
Here is one dish that we did enjoy. From Mario Batali’s Molto Italiano cookbook, it’s what I did with his Pollo Canzanese recipe. It was easy and quite tasty, especially when paired with Garlic Mashed Potatoes. I was in a hurry so I skipped the brining step. I love brining but some nights just don’t have enough time.
- Chicken Parts, your choice. I had a combination of breasts and thighs but use your favorites.
- Prosciutto, 4 or 5 thin slices, diced
- Rosemary, a couple of sprigs
- Sage, a couple of sprigs
- Garlic, 3 or 4 cloves, sliced or coarsely chopped
- Bay Leaves, 4
- Cloves, 12 (I discovered I didn’t have a stash of whole cloves in the pantry so I substituted ground.)
- Black Pepper, coarse ground or whole peppercorns, a handful
- Salt to taste
- Chiles, 1 or 2, whole
- Dry Red Wine, about 1/2 a cup