Tasty chicken from Lazio

A free-range chicken, anchovies, capers and parsley: this is what you need to prepare tasty chicken as it is used to cook it in the Lazio tradition. Tasty chicken is the second course with which we continue our journey to discover the traditional preparations of Lazio, after the pinsa Romana with puntarelle and fried provolone cheese. The people of Lazio are masters in making white meats tastier: in this recipe for tasty chicken, they do it by mixing the cooking juices of the meat with chopped anchovies and capers, obtaining a tasty sauce that makes the chicken soft and tasty. The preparation is completed with parsley and, to taste, with chili.

Ingredients

1,4 kg free-range chicken Livornese type

5 anchovy fillets in oil

1 tablespoon of desalted capers

chopped parsley

dry white wine

extra virgin olive oil

Pepper

salt

Procedure

Divide the chicken into eight parts and season it with salt, pepper and oil. Place it in a saucepan with high sides so that the pieces are all well adhered to the bottom, on the skin side. Brown the chicken for 20 minutes over medium heat, with a drizzle of oil, in a covered pot. Turn the pieces over on the pulp side and raise the heat, cook for another 20 minutes always with the lid on. Chop anchovies and capers, deprived of salt, and mix the mince with the cooking juices. Turn up the heat and sauté for 5 minutes, then deglaze with 1/2 glass of white wine. Lower and cook with the lid on for 30 minutes: the chicken should be glazed from its bottom, golden brown but not dry. If the chicken dries out too much, deglaze with a ladle of vegetable broth. Turn off and complete with chopped parsley and chili pepper to taste.