Sunday, November 4, 2012

Chicken Canzanese

We survived! It has undoubtedly been one of the longest weeks of my life, but we're safe and that's what matters. The hurricane hit us around midnight with a screaming loud vengeance. Since my husband was out of town, I spent the night with one little foot under my ribs and one in my face.  My kids were way too scared to go to bed.  I couldn't blame them, the wind made my steel door shake so loudly that you would have thought a heard of aliens were desperately trying to come in.  The power was out that night, and just returned yesterday, six days later.  You never could have told me that the power was going to be out that long.  Luckily, thanks to good neighbors and friends, we all got through it.  My husband made it back safely, and I will never again take heat or light for granted.  My thoughts and prayers to those who lost so much and are still waiting for heat and power.  I hope things return to normal very quickly!

Back to the food...I'm going to just go ahead and say it, this might be the best chicken I have ever had...like, ever.  I'm already a huge fan of dark meat chicken, but add luxurious ingredients like bacon, wine and fresh herbs, and I'm practically floating out of my chair.  I would happily pay good money for something like this at a restaurant.  This is a bit time consuming, but SO worth it.


Chicken Canzanese
From What's Cooking Chicago?

Ingredients

1 tablespoon olive oil
2 ounces of diced prosciutto or bacon (I used bacon)
2 garlic cloves sliced lengthwise
2 garlic cloves, minced
8 bone-in, skin-on chicken thighs and/or drumsticks, (trimmed of excess fat and skin)
2 teaspoons flour
2 cups dry white wine
1 cup chicken stock or broth
4 clove buds
1 sprig of fresh rosemary, minced
15 whole fresh sage leaves
2 bay leaves
pinch of red pepper flakes
1 tablespoon juice from 1 lemon
2 tablespoons unsalted butter
kosher salt

Directions

Pre-heat oven to 325℉, with the rack at middle-lower position. Season the chicken lightly with kosher salt, ground black pepper and garlic powder as desired.

In a large skillet (I used my 12" cast iron skillet), heat 1/2 tablespoon olive oil and saute the prosciutto/bacon until fragrant, and add the garlic slices and minced garlic, cooking for just a minute or so until lightly golden. Remove and place in a small bowl and set aside.

In the same skillet without cleaning the pan, add the rest of the olive oil and heat until very hot. Add the chicken pieces, skin side down, and cook without disturbing for about 8 minutes or until golden brown. Flip pieces over and cook another 5 minutes. You may need to do this in batches. Remove the chicken to a plate and set aside.

Remove some of the rendered fat from the pan, leaving about 2 tablespoons. Make a blond roux by adding the flour to the pan, and stirring and scraping with a wooden spoon or spatula until fragrant, about one minute. Add the wine and broth, slowly, stirring to make a smooth, slightly thin sauce, continuing to scrape the bottom until all the browned bits have been scraped up off the bottom of the pan. If the sauce begins to lump, whisk vigorously until it smoothes out. Add in the whole cloves, red pepper flakes, sage leaves, bay leaves, and reserved prosciutto/bacon and garlic.

Add the chicken to the pan in a single layer, skin-side up so it rests above the liquid. Place the skillet uncovered into the preheated oven and bake until chicken is completely tender, about 1 hour 15 minutes. Check on the chicken after about 15 minutes after you place it in the oven - the broth should be barely bubbling. If it is boiling or not bubbling at all, raise or lower your temperature slightly, accordingly.

Remove chicken from pan to a serving platter and tent loosely with foil, leaving the sauce in the skillet. Remove the sage leaves, rosemary stem, cloves and bay leaves and discard. Place skillet over high heat on the stovetop, and bring the sauce to a boil. Cook the sauce until it has reduced and thickened. Turn off the heat and add the lemon juice, butter, and minced rosemary. Pour sauce around chicken, and serve.
Served with rice to soak of that sauce, and sauteed mushrooms, because well, it just seemed appropriate for this dish.

17 comments:

Kristin said...

You are a rockstar! 6 days! We only lost it for 24 hours. My husband would die over this chicken. Looks amazing!

mybizzykitchen.com said...

Wow, the longest I've gone without power is 4 days - glad you guys are safe though!!

Hugs!

Reeni Pisano said...

I'm glad all is OK! That is way too long to be without power especially with kids. The chicken is simply mouth-watering! Great flavors.

Taste and Tell said...

I'm so glad to hear that you are well and that power is back on. I can't even imagine going through what everyone has had to endure! And this chicken sounds absolutely perfect!!

Natalie said...

so glad you guys are okay!

Cathy said...

That was a very scary night for you and your little ones, Teresa. I'm so happy you all are OK and your power is back on. I can't even imagine a storm like the one you lived through. Thighs are my favorite part of the chicken and this recipe looks delicious. thanks for sharing it.

Pam said...

I am sorry you had to deal with no power & the storm. What a week you've had!

This dish would sure make me happy... it looks fantastic!

Rebecca Subbiah said...

looks so good and so pleased you got through the storm I would have been scared on my own with the kids

Barbara said...

Glad all is well! My daughter now has heat and electricity in her apartment, and electricity in the gallery, but no heat. Hoping that is on soon.

Angie's Recipes said...

This looks definitely worth all the efforts.
6 days? o my...you guys are amazing!!

Joanne said...

I am SO SO SO glad to hear you guys are okay! I was thinking about you!!! Also, loving all the autumnal herbs in this dish!

Val said...

I've never had this chicken before. Looks like I have totally been missing out. So happy to hear your power is on.

Debbie said...

The chicken looks really, really good! Glad to hear you are all ok. We had only some wind and rain here and not much more. The pictures of NY and NJ are heartbreaking. I grew up on LI and lived in NJ for several years and we never had anything like this storm before. Hopefully one like this won't ever come their way again....

cquek said...

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Jacqueline said...

So glad you survived! How did you stay warm? That's always my biggest question and fear especially with little ones.

This looks fabulous and the flavor combinations seem amazing.

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Barbara Bakes said...

So glad everyone is safe and sound. I hope everyone gets the help they need quickly. It looks like a great way to serve chicken.

Venessa Liu said...

It looks so good! nice !

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