Caper-Braised Chicken with Garlic & Herbed Potatoes from Italian Comfort Food by The Editors of Save
Beating an egg yolk into this dish’s garlicky herb sauce thickens it and gives it a special velvety texture and appearance. The recipe originated with a group of nuns living at the base of...
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Ingredients
- 2 large sprigs fresh rosemary
- Kosher salt
- freshly ground black pepper
- 1 3–4-lb. chicken, cut into 8 pieces
- 2 large sprigs fresh sage
- 8 small waxy potatoes, parboiled and quartered
- ¼ cup extra-virgin olive oil
- 2 tbsp. fresh lemon juice
- 2 tbsp. white wine
- ¼ cup chicken stock
- 1 egg yolk
- ¼ cup tomato paste
- 6 large cloves garlic (2 peeled, 4 unpeeled)
- 1 salt-packed whole anchovy
- ¼–½ cup Pantelleria or other salt-packed capers
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