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.
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.
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.
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.
Cucina Eoliana e Siciliana