I chicken, cut into 8 pieces and skinned
3 tablespoons fresh lemon juice (from 1 lemon)
1/4 teaspoon freshly ground black pepper
4 garlic cloves, chopped
2 rosemary sprigs, leaves only, minced
1/3 cup extra-virgin olive oil
1 cup Tomato Sauce
1/4 cup capers, drained
2 salted anchovies, boned, gutted, rinsed, and minced
1 1/2cups Chicken Broth
1/2 teaspoon salt
Rinse the chicken, rub it with 2 tablespoons of the lemon juice, rinse again,
and blot dry with paper towels. (Rinsing with lemon juice cuts down on the
potential gaminess of chicken.) In a shallow container, toss with the pepper,
garlic, and rosemary and refrigerate at least overnight and up to 3 days.
Heat the olive oil in a 12-inch sauté pan over a medium-high flame.
Brown the chicken on both sides, about 5 minutes per side, turning once. Add
the tomato sauce, capers, anchovies, broth, salt, and the remaining tablespoon
of lemon juice. Cook over medium low heat, covered, for 1 hour, or until tender.
Serve hot. (Micol Negrin, Rustico Regional Italian
Country Cooking, 2002)