Ingredients
1 Chicken with skin on, or pork chop ( sauce for fish too)
2 teaspoons kosher salt
3 tablespoon Olive oil
8 anchovies, chopped ( 2 Tbsp paste)
6 garlic, sliced
8 Mushrooms, sliced
2 Lemon juice of two lemons (6 Tbsp)
1/2 cup white wine
1/2 cup tiny capers in brine
1 teaspoon Fresh chopped italian parsley
Preparation
Cut chicken into 16 pieces and season with salt. In a large-cast-iron skillet, heat the oil over medium heat. Add the breast pieces and brown on all side, 1-2 minutes, remove to a plate. Add the dark pieces and cook for 5 minutes per side. Drain off and discard all but 1 tablespoon of fat from the pan.
