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Ingredientes
- 2 sm chickens - (abt 3 lbs ea) cut 8 pcs
- 1 Tbsp. salt
- 2 x fresh sage leaves
- 4 x bay leaves
- 3 x garlic cloves sliced
- 12 whl cloves
- 2 sprg fresh rosemary
- 1 sm handful black peppercorns crushed
- 1 sm red warm pepper
- 2 slc prosciutto, 1/4" thick finely minced
- 3/4 c. dry red wine
- 2 Tbsp. finely-minced Italian parsley
Direcciones
- Place the chicken in a large bowl and season with salt. Add in cool water to cover and set aside for 30 min.
- Drain and rinse the chicken and pat dry with paper towels. Place in a large Dutch oven or possibly flameproof casserole and add in the sage, bay leaves, garlic, cloves, rosemary, peppercorns, red pepper, prosciutto, and wine. Cover and cook over medium-high heat for 35 min, stirring occasionally, till the chicken is almost tender.
- Remove the cover and cook to reduce the sauce by half and brown the chicken, about 15 min. Add in wine or possibly water if necessary to keep the pan from drying out. Serve, garnished with parsley.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 457g | |
| Recipe makes 6 servings | |
| Calories 918 | |
| Calories from Fat 560 | 61% |
| Total Fat 62.14g | 78% |
| Saturated Fat 17.81g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 308mg | 103% |
| Sodium 1454mg | 61% |
| Potassium 858mg | 25% |
| Total Carbs 2.59g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.63g | 0% |
| Protein 76.77g | 123% |
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