Pollo alla moda di Scandriglia

Pan-roasted chicken in vinegar sauce

Preparation info

  • Makes


    • Difficulty


Appears in

Popes, Peasants and Shepherds

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About


  • 1 whole chicken, about 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.