Pollo alla moda di Scandriglia

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

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.