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Saturday, December 26, 2009

Saturday Beefcake Main Course

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. Remove the lid from the skillet and cook until the sauce is reduced and the chicken starts to colour. If necessary add more wine or a little water. Sprinkle with parsley and serve.

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