Pollo E Patate Con Vino - potatoes

Method

• Wash the potatoes well and set aside.
• Bring a medium saucepan two-thirds full of water to a boil.
• Add salt and the potatoes, and boil for 7 to 8 minutes.
• Drain the potatoes and set aside.
• Place the onion, celery, and carrot on a cutting board along with the garlic, sage, and rosemary leaves.
• Finely dice the vegetables and seasonings together.
• Set aside.
• Wash and dry the chicken pieces; dredge in flour; shake off excess flour; set aside.
• In a large frying pan, heat the butter and olive oil.
• Add the minced vegetables and cook slowly over low heat for 5 to 8 minutes.
• Add the chicken pieces and continue to cook over low heat, turning the pieces to brown evenly.
• Raise the heat to medium-high; add the wine and cook until wine evaporates, about 5 minutes.
• Dissolve the tomato paste in the hot broth.
• Add half the beef broth to the chicken; stir; cover the pot.
• Cook over medium heat for 20 minutes.
• Peel the potatoes and cut in half.
• Add along with the remaining broth to the chicken and cook, covered, for 20 minutes longer, or until the chicken is tender.
• Five minutes before the chicken is cooked, add the prosciutto, sea salt, and pepper.
• To serve, place the chicken on a dish with the sauce.
• Sprinkle on the parsley.