Chicken Casserole | Saveur
A version of this robustly flavored dish was prepared around the winter holidays by nuns at a Catholic boarding school located at the foot of Mount Etna.
Ingredients
- 1 salt-packed whole anchovy
- <sup>1</sup>⁄<sub>4</sub>-<sup>1</sup>⁄<sub>2</sub> cups Pantelleria capers or other salt-packed capers
- 6 large cloves garlic, 2 peeled and 4 left unpeeled
- 4 Tbsp. extra-virgin olive oil
- 8 small waxy potatoes, parboiled and quartered
- Salt and freshly ground black pepper
- 2 large sprigs fresh rosemary
- 2 large sprigs fresh sage
- 1 3-4-lb. chicken, cut into 8 pieces
- 4 Tbsp. tomato paste
- 2 Tbsp. white wine
- <sup>1</sup>⁄<sub>4</sub> cup chicken stock
- 1 egg yolk
- 2 Tbsp. fresh lemon juice
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