pollo al profumo di verdello

chicken with lemon and herbs


1    large chicken
1    large onion
2    garlic cloves
2    tablespoons capers
2    lemons or limes
1    bay leaf
1    sprig fresh rosemary
8    basil leaves
1    tablespoon white wine vinegar
 olive oil
 sea salt

Thoroughly rinse the chicken under cold running water, and then pat it dry with a
kitchen towel. Cut the chicken into at least 8 pieces, slice a lemon in half and rub
the pieces with the lemon, then place the chicken in a bowl and set aside.

Chop the onion into small pieces, remove the rosemary leaves from the sprig and
tear the basil leaves. Zest a lemon, cut it in half, and then squeeze the juice into
small bowl.

Place the chicken pieces in a large pan with 2 tablespoons of olive oil and cook over
moderate heat until the pieces are almost thoroughly cooked and nicely browned,
then return the chicken pieces to the bowl.

In the same pan, add the onions and garlic and cook until transparent and lightly
golden. Return the chickens pieces to the pan and then add the capers, bay leaf,
rosemary leaves and torn basil leaves. Add the lemon juice, salt to taste and
scrape the bottom of the pan with a wooden spoon. Cook for a minute, then add
the white wine vinegar and lemon zest, stir and remove from heat and serve.
                                                           the food of the eolian islands and sicily

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