This is a beautiful and traditional dish from Rome.
It can be done using rabbit instead of chicken which give more of a strong taste.


  • SERVE 6 as a Main

  • 6 Chicken breast and/or tighs and drumstick

  • salt to taste

  • Freshly ground black pepper

  • flour for dredging

  • 6 TBS Olive oil (100ml)

  • 1 Medium onion chopped

  • 2 Celery ribs chopped

  • 1 Garlic clove minced

  • 1 Anchovy fillet mashed

  • 1 TSP chopped fresh Thyme

  • 1 TSP Chopped fresh rosemary

  • .5 TSP chopped fresh sage

  • .5 Cup Red wine vinegar (125ml)

  • 185ml Dry red or white wine


  • 1.

    Pat the chicken with a paper towel and season with salt and pepper, dredge them in flour shaking all the excess.

  • 2.

    Heat 4 TBS of olive oil in a skillet over medium heat.

  • 3.

    Add the chicken (in batches if you cant fit all in one) and cook them until they are golden brown on all sides (this should take about 15 minutes).

  • 4.

    Remove the chicken from the pan and discard the fat.

  • 5.

    Wipe the skillet with paper and add 2 TBS olive oil, add the onion,celery,garlic,anchovy and herbs and cook for 4 to 5 minutes or until the onion soften.

  • 6.

    Add the vinegar and boil it on high flame for a couple of minutes.

  • 7.

    Add the wine and boil it for a couple of minutes stirring well.

  • 8.

    Add the chicken and cook uncovered turning once for 30 minutes or until the chicken is cooked through.

  • 9.

    Taste and adjust seasoning.

  • 10.

    Place the chicken in a platter and add add the sauce on top.

  • 11.

    Serve immediately.


If the sauce evaporates too much during the cooking process, add some water (not much) just to compensate. The sauce should be no to watery anyway.

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