This is another winner from Epicurious.com. It’s delicious beyond words and as easy a dinner as it gets – though you need close to 2 hours to get it ready. The recipe is pretty similar to a couple of others in my repertoire, but this one took less work. It apparently originates in the Abruzzo region of Italy, though clearly there are variations of the same dish in other regions.
I adapted the recipe from the original substituting bacon for the prosciutto. Use less bacon, turkey bacon or ham to make it healthier. I also made a mistake and added additional whole garlic cloves rather than the cloves it asked for. I’m glad I did, as I don’t think cloves would have added much to the dish, while garlic certainly did.
Making it a day in advance pays, the leftovers were to die for.
- 1/4 cup Kosher or coarse salt
- 4 to 5 lbs chicken pieces
- 1 large garlic clove, sliced lengthwise
- 9 whole garlic cloves, peeled
- 3 sage leaves, whole
- 3 bay leaves
- 3 sprigs rosemary, whole
- 1 dried red pepper, seeded
- 18 peppercorns, crushed
- 6 oz meaty bacon, chopped
- 3/4 cup white wine