Pollo alla cacciatora – Chicken with capers and olives (Umbria)

Ingredients for 4 servings:

• 1 roast chicken, approx. 1 kg
• 1 tsp, heaped rosemary, fresh or 1/2 tsp rosemary, dried
• 2 cloves garlic
• 1 lemon(s), peel and juice, untreated
• salt and pepper
• 6 tbsp olive oil
• 2 tbsp, heaped tomato paste
• 125 ml white wine, dry wine or vegetable stock
• 2 anchovy fillets, pickled
• 50 g olives, black, pitted
• 2 tbsp, heaped capers
• 1 bunch parsley, flat

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

Cut the chicken as follows: 2 wings, 2 thighs, 2 drumsticks, and 2 breasts, each cut in half. For the marinade, finely chop the rosemary. Mash the garlic cloves. Finely grate the lemon zest. Mix everything with 2 tablespoons of olive oil, salt, and pepper. Rub the mixture into the meat and let it marinate, covered, for about 30 minutes. Heat 4 tablespoons of olive oil in a large pan and fry the chicken pieces until crispy all over. Mix 3 tablespoons of lemon juice with 2 tablespoons of tomato paste and the white wine, pour in the water, and braise the chicken pieces for 15-20 minutes. Rinse the anchovy fillets in water and mash them with a fork. Halve the olives. Stir the anchovies and olives into the sauce along with the capers and let it marinate for another 5 minutes. Finely chop the parsley. Season the sauce with salt and pepper. Sprinkle with the parsley and serve the dish hot.