James Peterson

Chicken with Anchovies, Olives, Capers, and Orange Juice

Preparation info
  • yield:

    4

    servings
    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

This chicken comes from a book by the late-seventeenth- and early-eighteenth-century writer Massailot. This combination of olives, capers, and orange juice was very popular at the time. This recipe is completely authentic except for finishing the sauce with butter.

Ingredients

chicken, quartered, 1 4 <

Method

  1. Season the chicken with the salt and pepper and brown it in a sauté pan in the oil for about 5 minutes on each side over high heat.
  2. Take the chicken out of the pan, discard the fat, put the chicken back in, and pour over the broth and wine. Simmer the chicken, covered, for about 10 minutes, until firm to the touch.
  3. Take the chicken out of the broth an