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.