Chilled Poached Chicken in Wine Broth — Pollo alla Canzanese
An Abruzzese specialty from Canzano of chicken slow-poached whole in white wine and pork-bone broth with bay, rosemary, and prosciutto, traditionally served cold with the broth jellied around it — a delicate regional showstopper.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 760g chicken pieces dry. Season with 0.5 tsp salt and 0.5 tsp pepper. Dice 60g prosciutto into 5mm pieces. Smash 8 garlic cloves. Halve 2 small carrots and 2 small celery stalks. Measure 600ml white wine and 600ml warm stock.
Sear
Heat 4 tbsp olive oil in a large heavy pot over medium-high heat. Place chicken skin-side down in a single layer (work in batches if needed), cook 5-6 minutes until golden but pale. Flip, cook 2-3 minutes. Transfer to a plate.
Bloom
Reduce heat to medium. Add diced prosciutto, cook 2 minutes until fat just renders. Add garlic, rosemary, bay leaves, peppercorns, carrots, and celery. Stir 60 seconds until fragrant.
Build
Pour in white wine, simmer 3 minutes to drive off harshness. Add warm stock and 2 tsp white wine vinegar. Nestle chicken back in, liquid covering halfway. Bring to bare simmer, cover partially.
Simmer
Poach over lowest heat 60-70 minutes, never boiling. Chicken should be very tender and broth pale and flavoursome. Lift chicken onto warm shallow bowls.
Reduce
Strain broth through a fine sieve back into the pot, discarding solids but reserving prosciutto bits. Return prosciutto to broth. Simmer at high heat 5-7 minutes to concentrate. Taste and adjust salt.
Plate
Pour reduced broth around the chicken so it pools warmly. Scatter 2 tbsp chopped parsley over. Serve with crusty bread to soak up the broth.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.