Roman Chicken

Tonight's recipe called for, .....drum roll please.....you guessed it. Anchovies. Now there are some people who don't particularly care for anchovies. So I split the recipe to accommodate all that were dining here tonight. It was also the only recipe in the book that called for anchovies. Maybe I'll put the rest up on eBay.

I used boneless chicken thighs so I didn't need to simmer it as long as the recipe states.

ROMAN CHICKEN

3 tbsp olive oil
2 1/2 to 3 lb chicken, cut up (or 6 thighs)
Flour for dusting chicken
3 cloves garlic, crushed, divided
10 capers
3 tbsp lemon juice
1 cup chicken broth
1/4 tsp red pepper flakes
2 tsp rosemary, crushed, divided
1/2 tsp oregano
1/2 tsp marjoram
2 anchovies (or 3 inches of anchovy paste)
3 tbsp red wine vinegar

Remove skin and fat from chicken and dust with flour. Fry to a dark golden brown (about 15 minutes) in olive oil in a frying pan that has a lid. Remove chicken and discard all but about 1 tbsp of fat.
Combine 1 clove of crushed garlic, capers, lemon juice, chicken broth, red pepper, 1 tsp rosemary and deglaze the pan with this mixture. Return chicken to pan, bring to a boil and simmer uncovered for about 10 minutes or until liquid is reduced by about 1/3. Cover and simmer for an additional 25 minutes. If necessary, add water to make about 1/2 cup of sauce.
Make a paste of remaining 2 cloves of crushed garlic, anchovies, remaining 1 tsp rosemary, oregano, marjoram and thin with vinegar. Add and mix with sauce in pan and simmer chicken in covered pan for an additional 5 minutes. Serve with sauce from frying pan.