{"id":1366,"date":"2013-08-23T10:02:56","date_gmt":"2013-08-23T02:02:56","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=1366"},"modified":"2013-08-23T10:20:30","modified_gmt":"2013-08-23T02:20:30","slug":"chicken-canzanese","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2013\/08\/chicken-canzanese\/","title":{"rendered":"Chicken Canzanese"},"content":{"rendered":"

This is another winner from Epicurious.com.\u00a0 It’s delicious beyond words and as easy a dinner as it gets – though you need close to 2 hours to get it ready.\u00a0 The recipe is pretty similar to a couple of others<\/a> in my repertoire<\/a>, but this one took less work. It apparently originates in the Abruzzo region<\/a> of Italy, though clearly there are variations<\/a> of the same dish in other regions.<\/p>\n

I adapted the recipe from the original<\/a> substituting bacon for the prosciutto. \u00a0 Use less bacon, turkey bacon or ham to make it healthier. \u00a0 I also made a mistake and added additional whole garlic cloves rather than the cloves<\/em> it asked for.\u00a0\u00a0 I’m glad I did, as I don’t think cloves would have added much to the dish, while garlic certainly did.<\/p>\n

Making it a day in advance pays, the leftovers were to die for.<\/p>\n

Chicken Canzanese<\/h3>\n

Ingredients<\/strong><\/p>\n

    \n
  • 1\/4 cup Kosher or coarse salt<\/li>\n
  • 4 to 5 lbs chicken pieces<\/li>\n
  • 1 large garlic clove, sliced lengthwise<\/li>\n
  • 9 whole garlic cloves, peeled<\/li>\n
  • 3 sage leaves, whole<\/li>\n
  • 3 bay leaves<\/li>\n
  • 3 sprigs rosemary, whole<\/li>\n
  • 1 dried red pepper, seeded<\/li>\n
  • 18 peppercorns, crushed<\/li>\n
  • 6 oz meaty bacon, chopped<\/li>\n
  • 3\/4 cup white wine<\/li>\n
  • water<\/li>\n<\/ul>\n
    Instructions<\/strong><\/div>\n
    <\/div>\n
    Dissolve kosher salt in 1 cup of warm water in a large bowl.\u00a0 Add the chicken pieces and cover with cold water.\u00a0 Cover the bowl and refrigerate for one hour.<\/div>\n
    <\/div>\n
    Remove chicken pieces from the brine and pat try.\u00a0 Place a wide saute pan or similar on the stove over medium heat. Put the chicken pieces, all in one layer.\u00a0 Top with the garlic, sage, rosemary springs, red pepper and peppercorns.\u00a0 Sprinkle bacon uniformly on the chicken.\u00a0 Add white wine.<\/div>\n
    <\/div>\n
    Bring to a boil, then turn down the heat to very low and simmer until the chicken is done, about 35 minutes for white meat and 45 minutes for dark.\u00a0 Add water to the pot if the liquid starts drying out.<\/div>\n
    <\/div>\n
    Remove chicken pieces and bacon onto a bowl and cover to keep warm.\u00a0 Using a slotted spoon, remove and discard the sage and bay leaves, the rosemary sprigs and the garlic.\u00a0 Bring sauce to a quick boil and reduce to a syrupy consistency.\u00a0 Serve.<\/div>\n","protected":false},"excerpt":{"rendered":"

    This is another winner from Epicurious.com.\u00a0 It’s delicious beyond words and as easy a dinner as it gets – though you need close to 2 hours to get it ready.\u00a0 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 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[83,281],"class_list":["post-1366","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-chicken","tag-italian-food","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/1366","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=1366"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/1366\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=1366"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=1366"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=1366"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}