Caper-Braised Chicken with Garlic & Herbed Potatoes

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Comfort Food

By The Editors of Saveur

Published 2015

  • About

Beating an egg yolk into this dish’s garlicky herb sauce thickens it and gives it a special velvety texture and appearance. The recipe originated with a group of nuns living at the base of Sicily’s volcanic Mount Etna and incorporates several of that island’s specialties: anchovies, capers, and lemon.


  • 1 salt-packed whole anchovy
  • ¼–½ cup Pantelleria or other salt-packed capers
  • 6 large <


  1. Soak anchovy in a small bowl of warm water for 30 minutes. Meanwhile, soak capers in another bowl of warm water for 10 minutes. Drain capers and repeat soaking process twice more. Drain, then fillet anchovy, discarding bones. Chop anchovy fillet and peeled garlic together to make a fine paste and set aside. Drain capers, coarsely chop, and set aside.
  2. Heat