Pollo coi capperi

• 1 whole chicken, about 3¼ pounds (1.5 kg)
• 2 tablespoons

Cut the chicken into serving pieces. Heat the oil in a skillet over a lively flame and brown the chicken pieces, turning frequently. Add the wine and let it evaporate over medium heat until the alcohol odor has disappeared.

Meanwhile, drain the anchovies and put in a food processor. Add the capers, parsley leaves, garlic, and some pepper and process until smooth. Pour over the chicken.