Chicken with capers, anchovies, garlic and olives in tomato sauce
5 servings
60 minutes
This recipe takes us to the heart of Italian cuisine, where simple ingredients transform into a rich and flavorful dish. Chicken infused with the aromas of rosemary, garlic, and lemon zest gains tenderness and depth of flavor. Anchovies add savory sea notes, while capers and olives bring a refined saltiness characteristic of Mediterranean gastronomy. The tomato sauce enriched with white wine gives the sauce a velvety texture and a slight acidity that perfectly complements the meat. The dish not only delights the taste buds but is also perfect for a cozy family dinner or festive gathering. It pairs wonderfully with a glass of dry white wine and crispy Italian bread, creating a harmony of flavors that is irresistible.
1
Cut the prepared chicken into pieces and marinate. For the marinade, mix oil with rosemary, minced garlic, grated lemon zest, salt, and pepper. Leave the chicken for 30 minutes.
- Chicken: 1 kg
- Olive oil: 6 tablespoons
- Rosemary: 1 teaspoon
- Garlic: 2 cloves
- Lemon: 1 piece
- Salt: to taste
- Ground black pepper: to taste
2
Fry the chicken, add tomato paste, wine, and simmer for 20 minutes. Add chopped anchovies, olives, and capers. Leave for a few more minutes.
- Chicken: 1 kg
- Tomato paste: 3 tablespoons
- White wine: 150 ml
- Anchovies: 3 pieces
- Olive: 50 g
- Capers: 2 tablespoons
3
Sprinkle the cooked chicken with chopped greens.
- Green: 1 bunch