Substitute cubes of boneless pork loin or pork shoulder for the chicken, and the cooking time will remain the same.Chicken is less popular in southern Italy than it is in the northern regions because lamb and pork are so available there. This dish comes from Lazio, and it joins bits of salty prosciutto with herbs in a white wine sauce with tomatoes. Serve it with rice.
Makes 4 to 6 servings | Prep time: 15 minutes | Minimum cook time: 3 hours in a medium slow cooker
1 (3- to 4-pound) chicken, cut into serving pieces, or 6 chicken pieces of your choice
2 tablespoons olive oil
1/4 pound prosciutto, cut into small julienne
1 shallot, minced
3 garlic cloves, minced
1 (14.5-ounce) can tomatoes, undrained
2/3 cup dry white wine
1/2 cup Chicken Stock or purchased stock
2 tablespoons chopped fresh marjoram or 2 teaspoons dried
Salt and freshly ground black pepper to taste
1. Preheat the oven broiler, and line a broiler pan with heavy-duty aluminum foil. Rinse chicken and pat dry with paper towels. Broil chicken pieces for 3 minutes per side, or until browned. Transfer chicken pieces to the slow cooker, skin side down.
2. Heat oil in a small skillet over medium-high heat. Add prosciutto, shallot, and garlic, and cook, stirring frequently, for 3 minutes, or until shallot is translucent. Scrape mixture into the slow cooker.
3. Add tomatoes, wine, stock, and marjoram to the slow cooker, and stir well. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until chicken is cooked through, tender, and no longer pink. Season to taste with salt and pepper, and serve hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.
Variation:
Substitute cubes of boneless pork loin or pork shoulder for the chicken, and the cooking time will remain the same.