Chicken Stew from Teramo: Pollo Canzanese

TOTAL TIME: 1 hr 40 min
Prep: 20 min
Inactive Prep: 30 min
Cook: 50 min
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 2 small chickens, about 3 pounds each, cut into 8 pieces
  • 1 tablespoon salt
  • 2 fresh sage leaves
  • 4 bay leaves
  • 3 cloves garlic, sliced
  • 12 whole cloves
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Directions

Place the chicken in a large bowl and season with salt. Add cold water to cover and set aside for 30 minutes.

Drain 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.

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  • on December 20, 2011

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    Chicken Stew from Teramo: Pollo Canzanese-
    Mario Batali

    1 whole chicken cut into 6 or 8 pieces; reserve backbone, neck and giblets for stock
    5 stalks celery cut into 2” pieces
    1 medium onion roughly chopped
    2 cloves garlic sliced
    2 medium sized chilies
    10 peppercorns
    1 large bunch of dandelion greens or endive greens (any bitter greens will work
    ¾” thick slice of Mortadella ( I used pancetta and prosciutto chopped into chunks
    ½ bottle of red wine
    Salt & pepper to taste

    Brown chicken in extra virgin olive oil. Romove from pan and set aside. Brown celery , onions and grilic in reserved oil and chicken renderings. Add remaining ingredients and add chicken back to pot. Salt and pepper to taste. Add ½ bottle of red wine, bring to a boil, lower heat and top with lid. Simmer or bake at low heat until veggies and chicken are tender.
    Garnish:
    ½ c celery leaves and young stalks chopped
    2 T lemon juice
    Salt & pepper
    2 T extra virgin olive oil

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