Total Calories: 48
1 Arrange the chicken pieces skin-side down in a large heavy skillet. Scatter the prosciutto, cloves, rosemary, sage, bay leaf, garlic, peppercorns, and salt to taste over the chicken. Add the wine and bring it to a simmer over medium heat.
2 Cover the pan and cook 20 minutes. Add a little water if the chicken seems dry. Cook, basting the chicken occasionally with liquid in the pan, 15 minutes more or until the juices run clear when the chicken is pierced with a knife in the thickest part of the thigh.
3 Uncover and cook briefly until the liquid is reduced slightly. Discard the bay leaf. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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