Chicken Stew from Teramo: Pollo Canzanese

Ingredients

• 4  bay leaves 
• 1 handful peppercorns black crushed
• 2 small chickens cut into 8 pieces
• 0.8 cup cooking wine dry red
• 2 sprigs rosemary fresh
• 2  sage leaves fresh
• 3 cloves garlic sliced
• 0.5 bunch parsley italian finely chopped
• 2  pancetta finely chopped
• 1 small bell pepper red hot
• 1 tablespoon salt 

Equipment

• bowl
• frying pan
• paper towels
• dutch oven

Directions

1. Place the chicken in a large bowl and season with salt.
2. Add cold water to cover and set aside for 30 minutes.
3. Drain and rinse the chicken and pat dry with paper towels.
4. Place in a large Dutch oven or flameproof casserole and add the sage, bay leaves, garlic, cloves, rosemary, peppercorns, red pepper, prosciutto, and wine. Cover and cook over medium-high heat for 35 minutes, stirring occasionally, until the chicken is almost tender.
5. Remove the cover and cook to reduce the sauce by half and brown the chicken, about 15 minutes.
6. Add wine or water if necessary to keep the pan from drying out.
7. Serve, garnished with parsley.