Chicken Canzanese

• 1 3-pound chicken, cut into serving pieces
• Salt
• 2 sage leaves
• 2 bay leaves
• 1 clove garlic, sliced lengthwise
• 6 cloves
• 2 sprigs rosemary
• 2 peppercorns, crushed
• 1 dried red chili, broken and seeded (optional)
• 1 thick slice prosciutto (about 1/4 pound)
• 1/2 cup dry white wine

1. Place the chicken pieces in a mixing bowl; cover with cold water and add 1 tablespoon salt.
2. Let stand 1 hour.
3. Drain and pat dry.
4. Arrange the chicken pieces in one layer in a frying pan fitted with a lid and add the sage, bay leaves, garlic, cloves, rosemary, peppercorns and, if using red chili.
5. Cut the prosciutto into small cubes and sprinkle it over the chicken.
6. Add the wine and 1/4 cup water.
7. Do not add salt, since the prosciutto will season the dish.
8. Cover and simmer until the chicken is nearly done.
9. 30 to 40 minutes.
10. Uncover and cook briefly over high heat until the sauce is reduced slightly.

chicken, salt, sage, bay leaves, clove garlic, cloves, rosemary, peppercorns, red chili, white wine

Taken from cooking.nytimes.com/recipes/12115 (may not work)