Pollo alla moda di Scandriglia

Name: Pollo alla moda di Scandriglia (Pan-roasted chicken in vinegar sauce)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: 4 oil-packed anchovy fillets; 2 garlic cloves; 1½ ounces (40 g) capers preserved in vinegar; needles from 1 sprig rosemary; scant ½ cup (100 ml) medium-fruity extra-virgin olive oil, preferably from Sabina; scant ½ cup (100 ml) medium-fruity extra-virgin olive oil, preferably from Sabina; salt; pepper; 1 whole chicken, about 3¼ pounds (1.5 kg); scant ½ cup (100 ml) white- or red-wine vinegar or cider vinegar, not too strong; scant ½ cup (100 ml) white- or red-wine vinegar or cider vinegar, not too strong; scant ½ cup (100 ml) white- or red-wine vinegar or cider vinegar, not too strong

Pan-roasted chicken in vinegar sauce

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

1 whole chicken, about 3¼ pounds (1.5 kg)
scant ½

Europe
Italy
Main course
Gluten-free
Mediterranean

Method

Cut the chicken into smallish pieces. Heat the oil in a skillet and brown the chicken pieces, turning them frequently. Sprinkle lightly with salt and pepper.

While the chicken is cooking, drain the anchovies. In a wooden mortar, mash together thoroughly the anchovies, garlic, capers, rosemary needles, and a few tablespoons of the vinegar. Add the remaining vinegar and mix well.