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 Post subject: Re: Chicken Canzanese
PostPosted: Mon Oct 21, 2013 8:29 pm 
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1883
Location: Near Toronto, Ontario, Canada
Linda, I buy prosciuttino whole for recipes like this and dice. All my grocery stores sell this in the deli section. Or I have the deli save prosciutto ends for me that they sell me at a discount. Not sure if either of those are an option for you.


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 Post subject: Re: Chicken Canzanese
PostPosted: Tue Oct 22, 2013 7:28 am 
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Joined: Sun Oct 21, 2012 8:51 am
Posts: 656
Location: W. Montana
jean,
not available where I live, the delis have only the thin pre-packaged type. But I will try it with bacon instead.


Last edited by Linda on Thu Oct 24, 2013 7:17 am, edited 1 time in total.

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 Post subject: Re: Chicken Canzanese
PostPosted: Tue Oct 22, 2013 2:27 pm 
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
Linda,

If making with bacon I might blanch it before you fry it...will reduce the smokiness.

Amy


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 Post subject: Re: Chicken Canzanese
PostPosted: Wed Oct 23, 2013 1:11 pm 
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Joined: Wed Apr 27, 2011 3:27 pm
Posts: 526
Location: Finger Lakes Wine Country
Wegmans tried to limit availability of prosciutto to pre-sliced and pre-diced for nearly $20\lb. Neither is satisfying or worth the price.

Salt pork, and bacon may be useable substitutions if the real thing is not available. but most dishes that use a bit pork to flavor them have such a small amount that I have been known to dice up a portion of pork chop to avoid a trip to store for more exotic pork products. I have never done a side-by-side taste test to compare, but Chicken Canzanese made with bits of chop was not a disaster.

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Jim
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 Post subject: Re: Chicken Canzanese
PostPosted: Mon Feb 10, 2014 10:09 am 
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Joined: Tue Dec 23, 2008 8:06 pm
Posts: 935
ldkelley wrote:
It made me wonder if the sauce could be frozen and survive well. Since it takes 2 1/2 hours start to plating, I don't make it often. I am thinking: sear some cheap chicken parts for other meals, make the rest of the sauce up until the point it would go back into the oven with the chicken and freeze (without the chicken). At some later point I would defrost, sear more chicken/turkey, add the sauce and cook in the oven as normal. The rosemary, lemon and butter would be added at the end as normal.


Follow-up:

Right after we had this thread, I made a double batch of the sauce for this (about 2 quarts) and froze it, and this past weekend I thawed one, seared 6 thighs, added a bit of the sauce to scrape fond, added the rest of the sauce, a few extra sliced garlic cloves and the rosemary stem and cooked per usual.

It was perfect. I would not hesitate to make this ahead again.

--Lisa


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 Post subject: Re: Chicken Canzanese
PostPosted: Mon Feb 10, 2014 2:04 pm 
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Joined: Sat Nov 12, 2011 8:05 pm
Posts: 1154
Location: Chico, CA
Thanks Lisa. I have trimmed thighs in the freezer earmarked for this recipe which I love. I think I will try doubling the sauce and freezing half. I love meals that can be made quickly from homemade stuff in the freezer. I always do that for Steak Diane, my favorite way to have steak.

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 Post subject: Re: Chicken Canzanese
PostPosted: Sun May 22, 2016 8:58 pm 
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Joined: Thu Jul 23, 2009 9:58 am
Posts: 381
Location: Florida Gulf Coast
I flagged this one years ago when y'all were talking about it, but never got around to it until tonight. It was a hit! I played it straight according to the recipe, but will try the make ahead ideas presented here.

So good!

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 Post subject: Re: Chicken Canzanese
PostPosted: Tue May 24, 2016 3:10 pm 
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Joined: Tue Dec 23, 2008 8:06 pm
Posts: 935
Yay! It is still one of our favorites.


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 Post subject: Re: Chicken Canzanese
PostPosted: Wed May 25, 2016 7:30 am 
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Joined: Sun Oct 21, 2012 8:51 am
Posts: 656
Location: W. Montana
Reading through this old thread again (I still haven't made the recipe!) reminded me that we haven't heard from Jim in a long while (unless I've missed it).
Jim, if you're out there, we miss your comments and hope you are well.


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