Pronto!

Pronto! Canal House Cooking Vol. 8

Pronto! Canal House Cooking Vol. 8

A new book from Canal House Cooking is always cause for celebration. Volume 8 of their series, Pronto!, was recently released, and provides a winter’s worth of easy to execute recipes for you and your family.

Or even (like me), just yourself. I swear, if I were having Thanksgiving dinner on my own (I’ve been known to choose to do so), I’d probably make the recipe below, because I am a sucker for anything made with anchovy butter. Grand Central’s Oyster Bar’s broiled oysters, a veal chop, shrimp, blanched vegetables…you name it, anchovy butter makes it sing. And now, this lovely recipe for plain ol’ cut up chicken parts. Be sure to have some good country bread on hand, too, and a nice salad, maybe the Green Olive, Fennel & Parsley salad on page 26.

And if you’re thinking of doing a Feast of the Seven Fishes for Christmas Eve, you’ll find a treasure-trove of seafood recipes here, which might inspire you to switch up your usual menu a bit. Mixed Seafood Grill with Salmoriglio, Harissa Mussels, Pasta with Tuna & Parsley, White Clam Pizza, are just a few. Now, get cooking!

Chicken Wrapped in Prosciutto with Anchovy Butter

Adapted from Pronto!, Canal House Cooking Vol. 8, Melissa Hamilton & Christopher Hirsheimer, Andrews McMeel Publishing (2013) 

Serves 4-6

12 tablespoons (1 1/2 sticks) salted butter

8 anchovy filets, chopped

2 sprigs fresh sage, or 1 sprig fresh rosemary, lightly crushed

1 chicken, 3-5 pounds, cut into 10 pieces

Pepper

10-12 thin slices prosciutto

2 lemons, halved

Preheat oven to 400 degrees. Put the butter, anchovies, and sage in a small saucepan over medium-low heat. As butter melts, mash anchovies with back of wooden spoon so they dissolve into the butter. When butter is melted and bubbling, remove it from heat.

Season chicken lightly with pepper, then wrap each piece with a slice of prosciutto. Working over a roasting pan to catch any drips, brush the anchovy butter on the chicken, coating it completely, then arrange the pieces in the pan. Roast the chicken, basting a few time, until the juices run clear when pieced, 20-30 minutes. Check breast pieces first as they will be done before thighs and drumsticks. When that happens remove the breast pieces and cook the rest until done.

Transfer chicken to a serving platter. Stir remaining anchovy butter into the juices in the pan, scraping up any browned bits. Squeeze in juice of half a lemon. Spoon the juices over the chicken and garnish with remaining lemons. Serve with thick slices of lightly toasted country bread to sop up juices.

 

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