YOUR GUIDE TO THE TWIN CITIES
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Recipe: Chicken in Vinegar and Anchovy Sauce
- Updated: October 25, 2007 - 9:47 AM
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Chicken in Vinegar and Anchovy Sauce
Serves 4 to 6
This recipe from Long Island's west end captures the tastes of Italy's southern coast. It also works well with veal. Cooking down the vinegar creates a "bit of a stink," notes John E. Bonk of Minneapolis. "But the results are worth the process. Clam linguine is a nice first dish prior to the chicken, and asparagus in butter works well alongside." Make sure to have plenty of rustic Italian bread on hand to soak up the sauce.
• 1 (4-lb.) chicken, cut into parts
• 2 tbsp. olive oil or butter
• Flour for dredging
• Salt and pepper
• 1 onion, finely chopped
•3/4c. white wine
• 1 tbsp. tomato sauce
• 1 c. hot water
•1/2tsp. beef or chicken bouillon granules (or extract)
The sauce:
•1/2c. red or white wine vinegar
• 3 anchovy fillets, chopped
• 1 tbsp. capers
• 1 tbsp. chopped garlic
• 2 tbsp. chopped fresh parsley
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