Chicken with capers and olives

Ingredients for 4 servings:

• 4 chicken legs
• 1 lemon(s), peel and juice
• 1 bunch parsley, flat
• 1 tsp rosemary, fresh
• 2 anchovy fillets, pickled
• 50 g black olives, pitted
• 2 tbsp capers
• 2 tbsp tomato paste
• 125 ml dry white wine
• 2 garlic cloves
• 6 tbsp olive oil
• 6 peppercorns
• salt and pepper

Instructions

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

a recipe from Umbria

Wash and pat the chicken thighs dry. Grate the lemon zest. Then squeeze the lemon. Crush the rosemary, garlic cloves, and peppercorns in a mortar. Mix in 2 tablespoons of oil, salt, and lemon zest. Rub the mixture into the chicken thighs, then marinate, covered, for at least 30 minutes. Heat the remaining olive oil in a large pan and fry the chicken until crispy on all sides. Mix 3 tablespoons of lemon juice with the tomato paste and white wine and pour over the chicken. Tip: You can also use chicken stock instead of white wine. Braise the thighs for 15-20 minutes. Rinse the anchovy fillets, pat dry, and finely chop. Halve the olives. Stir both into the sauce along with the capers and cook for another 5 minutes. Finely chop the parsley. Season the sauce with salt and pepper. Sprinkle the dish with parsley to serve.