Umbrian chicken

Ingredients for 4 servings:

• 1 chicken, approx. 1 kg, cut into 6 pieces
• 1 lemon(s), untreated
• 1 bunch of parsley
• 1 tsp rosemary, fresh
• 2 anchovy fillets, pickled
• 50 g black olives without stones
• 2 tbsp capers
• 2 tsp tomato paste
• 125 ml dry white wine or chicken broth
• 2 garlic cloves
• 6 tbsp olive oil
• 6 peppercorns
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Crush the rosemary, peppercorns, and garlic together, then add 2 tablespoons of olive oil, salt, and grated lemon zest. Rub the mixture vigorously over the chicken pieces and let it simmer, covered, for 30 minutes. Then fry it in 4 tablespoons of olive oil until crispy. Meanwhile, mix 3 tablespoons of lemon juice with tomato paste and white wine, then add it to the pan with the meat and simmer for 15-20 minutes. Wash the anchovy fillets, pat dry, and finely chop them. Add them to the sauce along with the halved olives and capers, and cook for 5 minutes. Season the sauce with salt and pepper. Finally, sprinkle with the chopped parsley.