Chicken With Prosciutto, Rosemary And White Wine - cooking recipe

Ingredients

2 tablespoons olive oil
3 bone in chicken breast halves, cut in half crosswise
3 chicken legs
3 chicken thighs
1 cup prosciutto, cut in 1/4 inch cubes
6 cloves garlic, thinly sliced
2 tablespoons chopped fresh rosemary
1 cup dry white wine
1 cup chicken broth
1 cup canned crushed tomatoes

Preparation

Preheat oven to 325 degrees.
Sprinkle chicken with salt and pepper and brown in olive oil, about 4 minutes per side.
Remove chicken to platter.
Add prosciutto, garlic and rosemary to same pan and stir for one minute.
Add wine, chicken broth and tomatoes.
Bring to a boil and boil for 5 minutes.
Return chicken to pot, arranging in single layer.
Bring to a boil, remove from heat, cover and place in oven.
Bake for 30 minutes or until chicken is done.
Transfer chicken to serving platter.
Boil sauce until reduced and it coats back of spoon, about 5 minutes.
Taste and season with salt and pepper, if needed.
Pour sauce over chicken.