Chicken With Prosciutto, Rosemary, And White Wine O

Name: Chicken With Prosciutto, Rosemary, And White Wine October
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 TBL extra virgin olive oil; 3 large chicken breast halves with ribs and skin, cut crosswise in half; 3 chicken drumsticks with skin; 3 chicken thighs with skin; 1 cup 1/4 inch cubes prosciutto (about 5 ounces); 6 garlic cloves, thinly sliced; 2 TBL chopped fresh rosemary; 1 1/4 cups dry white wine; 1 cup low salt chicken broth; 1 cup canned crushed tomatoes with added puree; Fresh rosemary sprigs

Servings: persons

2 TBL extra virgin olive oil
3 large chicken breast halves with ribs and skin, cut crosswise in half
3 chicken drumsticks with skin
3 chicken thighs with skin
1 cup 1/4 inch cubes prosciutto (about 5 ounces)
6 garlic cloves, thinly sliced
2 TBL chopped fresh rosemary
1 1/4 cups dry white wine
1 cup low salt chicken broth
1 cup canned crushed tomatoes with added puree
Fresh rosemary sprigs

1
Preheat oven to 325F. Heat oil in heavy large ovenproof pot over medium-high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, saute chicken until golden, about 4 minutes per side. Transfer chicken to platter. Add prosciutto, sliced garlic, and rosemary to same pot. Stir 1 minute. Add wine, chicken broth, and crushed tomatoes with puree. Bring to boil, scraping up browned bits. Boil 5 minutes. Return chicken to pot, arranging in single layer. return to boil. Cover pot and place in oven. Bake until chicken breasts are cooked through, about 20 minutes. Remove chicken breasts. Continue baking until drumsticks and thighs are cooked through, about 10 minutes longer. Remove pot from oven. Return chicken breasts to pot. (can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.)
2
Bring chicken mixture to a simmer. Transfer chicken to platter, tent with foil. Boil until sauce is reduced to 2 cups and coats the back of spoon, about 5 minutes. Season sauce to taste with salt and pepper. Pour sauce over chicken. Garnish with rosemary sprigs and serve.

1221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 TBL extra virgin olive oil, 3 large chicken breast halves with ribs and skin, cut crosswise in half, 3 chicken drumsticks with skin, 3 chicken thighs with skin, and more.

Yes, Chicken With Prosciutto, Rosemary, And White Wine October falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken With Prosciutto, Rosemary, And White Wine October

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions