Ingredients

The following ingredients have 6 Servings
  • 2 1/2 pounds chicken or guinea hen (cut into 8 pieces)
  • Salt and freshly ground black pepper
  • 3 tablespoons rendered pork fat* (or 3 tablespoons extra-virgin olive oil)
  • 2 garlic cloves (unpeeled and lightly crushed)
  • Two (6-inch) sprigs rosemary
  • 4 tablespoons white wine vinegar
  • 3 1/2 ounces white wine
  • 4 canned anchovy fillets ((if salted rinse well, if in oil don’t rinse))

Instruction

  • Season the chicken pieces generously all over with salt and pepper. Heat the pork fat or oil in the biggest lidded frying pan you have (or use 2 if you can’t fit all the chicken comfortably into 1 pan) and add the garlic and rosemary.
  • Fry for 2 to 3 minutes over a medium heat until you can smell the herbs strongly; this will flavor the oil. Remove the herbs from the pan before they have a chance to burn and set aside for later. Fry the chicken pieces on all sides for about 10 minutes, browning all over, until they are a rich golden color. Be patient and don’t turn them too often; let them brown on one side and then turn to the other.
  • Pour in the vinegar and wine and bring to the boil. Allow the liquid to reduce for a few minutes, then add the anchovies and the reserved herbs and stir them into the liquid. Put the lid on the pan and reduce the heat to a gentle simmer. Cook for 1 hour or until the meat falls easily from the bone. This will depend on your type of meat so allow enough time for it to get really soft. Check the pan every so often and add a little hot water if it looks dry. Adjust the seasoning as necessary and serve on soft polenta or with a side of simply blanched spinach.