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.
- 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)
- ½ cup white wine
- ½ cup drained tiny capers in brine
- 1 tablespoon chopped fresh Italian parsley
Cut the chicken into sixteen pieces as follows: two wings, two drumsticks, two thighs, each breast half into three pieces, back and neck into four pieces. Pat the chicken dry, and season with the salt.
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.