Chicken Stew Recipe
By Rose Ludden, Tempe, AZ

2 small chickens, about 3 pounds each, cut into 8 pieces
1 tablespoon salt
2 fresh sage leaves
4 bay leaves
3 cloves garlic, sliced
12 whole cloves
2 sprigs fresh rosemary
1 T "The Best Hot Barbeque Sauce You'll Ever Taste"
2 1/4-inch thick slices prosciutto, finely chopped
3/4 cup dry red wine

Place the chicken in a large bowl and season with salt. Add cold water to cover and set aside for 30 minutes.

Drain and rinse the chicken and pat dry with paper towels. Place in a large Dutch oven or flameproof casserole and add the sage, bay leaves, garlic, cloves, rosemary, barbecue sauce, prosciutto, and wine. Cover and cook over medium-high heat for 35 minutes, stirring occasionally, until the chicken is almost tender.

Remove the cover and cook to reduce the sauce by half and brown the chicken, about 15 minutes. Add wine or water if necessary to keep the pan from drying out. Serve, garnished with parsley.

Prep Time: 20 minutes
Cook Time: 50 minutes
Yield: 8 servings