Marta Oparczyk Warszawa

Poularde with capers and olives capers

This chicken recipe from Umbria in Italy is also available on kuecheundkeller.at

INGREDIENTS:

Poulardenteile 4 (breast or leg) , 1 teaspoon rosemary, 2 tablespoons tomato juice and peel of 1 untreated lemon, 2 anchovies fillets 50g black olives, pitted and halved 2 tablespoons capers, chopped 200 ml white wine, 2 garlic cloves, 6 tablespoons olive oil, about 8 peppercorns 1 bunch parsley, salt and pepper.

PREPARATION:

crushed in a mortar rosemary, garlic cloves and peppercorns. Mix with 2 tablespoons olive oil, salt and grated lemon peel. Rub the chicken to cover it and take at least 30 minutes. Heat the remaining olive oil and fry the chicken until golden brown all around. Stir



the lemon juice with tomato paste and pour white wine, and simmer everything for about 15-20 minutes over medium flame. Rinse the anchovy fillets, finely chop and stir together with the olives and capers to the sauce. Simmer for another 5-10 minutes and then season to taste with salt and pepper. With chopped parsley and serve. Serve with rosemary roasted potatoes or polenta.