3 lbs. chicken, cut up
2 sage leaves
2 bay leaves
1 clove garlic, sliced lengthwise
6 whole cloves
2 sprigs fresh or 1/2 tsp. dried rosemary
12 peppercorns, crushed
1 hot red pepper, if desired
1/4 lb. prosciutto, cut 1/2 inch thick
1/2 c. dry white wine
1/4 c. water

Soak the chicken in cold salted water for 1 hour. Remove and pat dry. Arrange chicken pieces in one layer in a skillet. Break open the hot pepper, if using, and remove the seeds. Tear into pieces and sprinkle over the chicken along with sage and bay leaves, garlic, cloves, rosemary, and peppercorns. Cut prosciutto into small cubes and sprinkle on top. Add wine and water, cover, and bring to a boil. Reduce heat and simmer 40 minutes. Uncover and cook briefly over high heat until sauce is slightly reduced. Serve over cooked orzo or other pasta or rice. Serves 4.