Sean Patrick is hardly an Italian name, but just like photographer Ed Olen, we know something exceptional when we see one and Sean Patrick is as good as any Italian main course. Pollo Alla Canzanese 2 small chickens, about 3 pounds each cut into 6 to 8 serving pieces 1 tbsp of kosher salt 2 sage leaves 4 bay leaves 3 garlic cloves, peeled and sliced 12 whole cloves 2 sprigs fresh rosemary 24 black peppercorns, crushed 1 small diavoletto [“little devil”] – dried hot red pepper two ¼ thick slices of prosciutto, diced ¾ cup dry red wine 1 tbsp minced fresh parsley 1. Place the chicken pieces in a large bowl, sprinkle with the salt and cover with cold water and let stand for 20-30 minutes. 2. Rinse the chicken and place in a skillet into which the pieces can fit in one flat layer. Add the sage, bay leaves, garlic, cloves, rosemary, peppercorns, red pepper, prosciutto and wine. 3. Cover and cook over medium heat, stirring once or twice, until the chicken is almost tender, 30 to 35 minutes....