Name: Pollo coi capperi (Chicken with capers)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: pepper; 2 garlic cloves; 2 oil-packed anchovy fillets; leaves from 1 small bunch parsley; 1¾ ounces (50 g) salt-packed capers, rinsed thoroughly to remove the salt; 1½ ounces (40 g) pine nuts; 1 whole chicken, about 3¼ pounds (1.5 kg); scant 1 cup (200 ml) dry white table wine; 2 tablespoons extra-virgin olive oil

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)
2 tablespoons

Method

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.