Name: Caper-Braised Chicken with Garlic & Herbed Potatoes
Yield: Serves 4–6
Cuisine: Italian
Ingredients: 1 salt-packed whole anchovy; 2 tbsp. fresh lemon juice; 2 tbsp. white wine; 1 egg yolk; ¼ cup chicken stock; ¼–½ cup Pantelleria or other salt-packed capers; ¼ cup extra-virgin olive oil; 8 small waxy potatoes, parboiled and quartered; 2 large sprigs fresh rosemary; Kosher salt and freshly ground black pepper, to taste; ¼ cup tomato paste; 1 3–4-lb. chicken, cut into 8 pieces; 2 large sprigs fresh sage; 6 large cloves garlic (2 peeled, 4 unpeeled)

Preparation info

Serves
4–6

Difficulty
Easy

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.

Ingredients

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

Method

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.
Heat

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