Lidia's Italy: Recipes: CHICKEN WITH CAPERS AND ANCHOVIES: Print

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Ingredients

• ingredients
• One -5 --pound roasting chicken, skin on
• 2 teaspoons kosher salt
• 3 tablespoons -extra--virgin olive oil
• 8 anchovies, chopped
• 6 garlic cloves, peeled and sliced
• Juice of 2 lemons (about 6 tablespoons)
• 1/2 cup white wine
• 1/2 cup drained tiny capers in brine
• 1 tablespoon chopped fresh Italian parsley

Details

Servings 1
Adapted from lidiasitaly.com

Preparation

Step 1

Capers and anchovies are a great blend of flavors. They are delicious when used to dress pasta, braise a pork chop, or sauté with fish. In this recipe, they bring a lot of complexity and flavor to the chicken. You could substitute chicken wings or drum-sticks for a whole chicken.

directions

In a large -cast--iron skillet, heat the olive oil over medium heat. Add the breast pieces, and brown on all sides, a minute or two per side; remove to a plate. Add all of the dark meat, and brown well on all sides, about 10 minutes in all. Drain off and discard all but 1 tablespoon of the fat in the pan.

Add the chicken pieces back to the skillet. Over medium--high heat, add the anchovies and garlic, stirring to dissolve the anchovies in the oil. Pour in the lemon juice and white wine. Bring to a simmer, cover, and simmer for 5 minutes. Uncover, and scatter in the capers. Re--cover, and simmer until the chicken is just about cooked through, about 10 minutes more. Uncover, bring to a rapid simmer, and cook until sauce is reduced and chicken is juicy and tender, about 5 to 10 minutes more. Stir in the parsley and serve.