Originally a peasant dish (perhaps of stewing hen or rooster) from the Abruzzo region in Italy, Americans were likely first introduced to this classic in a 1969 article from the New York Times. My riff on America’s Test Kitchen’s modern adaptation (see video below) uses locally pastured chicken thighs, prosciutto, garlic, fresh herbs, chicken stock … Continue reading Chicken Canzanese, Toasted Fennel/Shallot Brown Rice