Chicken Casserole

Name: Chicken Casserole
Ingredients: 1 salt-packed whole anchovy; 1⁄4-1⁄2 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; 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; 1⁄4 cup chicken stock; 1 egg yolk; 2 Tbsp. fresh lemon juice

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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.

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