The acids in lemon, vinegar, or wine all add sprightliness to the taste of chicken. In this recipe I use vinegar. But I also use another stimulating ingredient: anchovies. When used as directed below, anchovies do not call attention to themselves; they dissolve, sinking into and deepening the other flavors. You are not aware of them, but if you were to try the dish without them, you’d miss them.
© 1986 Marcella Hazan estate. All rights reserved.