Chicken Canzanese: Comfort Food

Hi from the kitchen!
I’m making Italian braised chicken thighs, also known as Chicken Canzanese. (Pronounced Can-zan-ay-zee)
This recipe is adapted from an America’s Test Kitchen recipe and is absolutely delicious. I’ve made it many times and love it.
You start with skin-on, bone-in chicken thighs and cubed prosciutto. Brown the chicken on both sides in an oven-proof skillet, add wine, broth, and herbs. Bake in the oven for an hour and 15 minutes.
Out of the oven add butter, lemon juice, and rosemary to the sauce. Serve with mashed potatoes and your favorite veggie for a perfect comfort food meal!
A couple notes: Don’t add any salt until you do a tasting after completing the dish. I find no salt is necessary due to the saltiness of the prosciutto.
And do use the exact amounts of ingredients and herbs, if possible, for the best results.
For your convenience, here’s a link to the complete recipe: www.epicurious...
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Music: Study in A Minor, Mauro Giuliani, performed by Gary Walts, and gratefully used with permission.
Artwork by Evie. Thank you, Evie!
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