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Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Chicken with Prosciutto, Rosemary, and White Wine
Chicken with Prosciutto, Rosemary, and White Wine
(Pollo con Prosciutto, Rosmarino, Vino Bianco)
 
 
Ingredients:

2 tablespoons extra virgin olive oil
3 large chicken breast halves with ribs and skin, cut crosswise in half
3 chicken drumsticks with skin
3 chicken thighs with skin
1 cup 1/4-inch cubes prosciutto (about 5 ounces)
6 garlic cloves, thinly sliced
2 tablespoons chopped fresh rosemary
1 and 1/4 cups dry white wine
1 cup chicken broth
1 cup canned crushed tomatoes with added puree

Fresh rosemary sprigs
 
Directions:
 
Preheat oven to 325F.

Heat extra virgin olive oil in heavy large ovenproof pot over medium-high heat.

Sprinkle chicken with salt and pepper.

Working in 2 batches, saute chicken until golden, about 4 minutes per side.

Transfer chicken to platter.

Add prosciutto, sliced garlic, and chopped rosemary to same pot.

Stir 1 minute.

Add dry white wine, chicken broth, and crushed tomatoes with puree.

Bring to boil, scraping up browned bits.

Boil 5 minutes.

Return chicken to pot, arranging in single layer.

Return to boil.

Cover pot and place in oven.

Bake until chicken breasts are cooked through, about 20 minutes.

Remove chicken breasts.

Continue baking until drumsticks and thighs are cooked through, about 10 minutes longer.
 
Remove pot from oven.

Return chicken breasts to pot. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.)

Bring chicken mixture to simmer.

Transfer chicken to platter; tent with foil.

Boil until sauce is reduced to 2 cups and coats back of spoon, about 5 minutes.

Season sauce to taste with salt and pepper.

Pour sauce over chicken.

Garnish with rosemary sprigs and serve. Makes 6 servings.
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