Pollo Cotto nel Vino Rosso

This is based on a recipe from  The Regional Italian Kitchen,  by Nika Hazelton, a cookbook I got on clearance over 20 years ago, and use quite a lot.  As of this writing, it is still available on Amazon, including in a kindle edition.  If you like Italian cooking, get it!  This is a a simpler Italian version of coq au vin.

INGREDIENTS

4 T olive oil
4 Boneless skinless chicken breasts
1/4 lb prosciutto
2 medium onions, chopped
8oz. Sliced mushrooms
1 T minced garlic
1 T flour
2 cups red wine, such as Chianti
Salt and pepper to taste
2 bay leaves
1/4 t ground sage
Chopped parsley

Heat the olive oil in a large fry pan, and brown the chicken breasts on both sides.  Transfer them to  a casserole.  Add the prosciutto, onions, mushrooms and garlic to the frying pan and saute until golden, over medium heat, around 3-4 minutes.Stir in the flour, add the wine, salt and pepper,and mix thoroughly.  Bring to a boil.

Pour the wine mixture over the chicken, scraping any brown bits out of the frying pan.  Add the bay leaves and sage, then simmer over low heat about 30 minutes.  Just before serving, stir in the parsley.

Serve with boiled potatoes and a green salad, along with the rest of the wine.