Chicken with capers and olives

Ingredients for 4 servings:

• 1 chicken
• 1 lemon(s) (juice and zest)
• 1 bunch of parsley
• 1 tsp rosemary, fresh
• 3 garlic cloves
• 50 g black olives without stones
• 4 tbsp capers
• 3 tbsp tomato paste
• 200 ml white wine, approx.
• 8 tbsp olive oil
• 1 pinch of salt
• 1 pinch(s) of pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

Chicken alla chargrilla

Cut the chicken into 6 pieces. Crush the rosemary, garlic cloves, and a grind of pepper in a mortar. Mix half of the olive oil with a little salt and the grated lemon zest. Rub the chicken pieces with this and let it simmer for about 1 hour. Heat the remaining olive oil in a pan. Fry the chicken pieces until crispy. Mix the lemon juice with the tomato paste and white wine, pour in the pan, and simmer for about 15 minutes. Halve the olives. Stir them into the sauce along with the capers and cook for about 5 minutes. Finely chop the parsley. Season the sauce with salt and pepper, and finally sprinkle the parsley over the top.