Place the chicken in a large bowl and season with salt. Add cold water to cover and set aside for 30 minutes.
and rinse the chicken
and pat dry with paper towels. Place in a large Dutch oven
or flameproof casserole
and add the sage
, bay leaves
, garlic, cloves, rosemary
, peppercorns, red pepper
, prosciutto, and wine
. Cover and cook over medium-high heat for 35 minutes, stirring occasionally, until the chicken is almost tender.
Remove the cover and cook to reduce the sauce
by half and brown the chicken, about 15 minutes. Add wine or water if necessary to keep the pan from drying out. Serve, garnished with parsley.