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1
Wash the potatoes well and set aside.
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2
Bring a medium saucepan two-thirds full of water to a boil.
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3
Add salt and the potatoes, and boil for 7 to 8 minutes.
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4
Drain the potatoes and set aside.
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5
Place the onion, celery, and carrot on a cutting board along with the garlic, sage, and rosemary leaves.
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6
Finely dice the vegetables and seasonings together.
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7
Set aside.
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8
Wash and dry the chicken pieces; dredge in flour; shake off excess flour; set aside.
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9
In a large frying pan, heat the butter and olive oil.
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10
Add the minced vegetables and cook slowly over low heat for 5 to 8 minutes.
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11
Add the chicken pieces and continue to cook over low heat, turning the pieces to brown evenly.
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12
Raise the heat to medium-high; add the wine and cook until wine evaporates, about 5 minutes.
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13
Dissolve the tomato paste in the hot broth.
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14
Add half the beef broth to the chicken; stir; cover the pot.
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15
Cook over medium heat for 20 minutes.
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16
Peel the potatoes and cut in half.
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17
Add along with the remaining broth to the chicken and cook, covered, for 20 minutes longer, or until the chicken is tender.
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18
Five minutes before the chicken is cooked, add the prosciutto, sea salt, and pepper.
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19
To serve, place the chicken on a dish with the sauce.
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20
Sprinkle on the parsley.
