Chicken Canzanese from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 473) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fried artichokes azzurro; Italian roast potatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • karen_qnl5ds on March 30, 2026

    I thought I had used high quality prosciutto, but still this dish was overly salty. Had to buy an entire package of sage leaves to get 2, which was a waste. While the recipe was simple, I ended up having to pull the meat from the bones, which made it much more work. Will not make again

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