CHICKEN WITH PROSCUITTO, ROSEMARY AND WHITE WINE   click here FOR

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 tablespoons chopped fresh rosemary
1 1/4 cups Penmara white wine
1 cup low-salt chicken broth
1 cup canned crushed tomatoes with added puree

 

 

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Method
   
1. Preheat oven to 325°F.
2. Heat extra-virgin olive oil in heavy large ovenproof pot over medium-high heat.
3. Sprinkle chicken with salt and pepper. Working in 2 batches, saut‚ chicken until golden, about 4 minutes per side
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