Rachel Roddy’s recipe for chicken with citrus and oregano | Italian food and drink | The Guardian

This dish has been handed down through generations of Roman restaurateurs

Zubereitungszeit ca.

Season the chicken with salt, rubbing it into the skin.
Working in a heavy-based pan, warm the olive oil, then brown the chicken pieces in batches so as not to overcrowd the pan.
Once all the pieces are brown, look at the amount of fat in the pan – I suggest leaving it all in there, but remove some, if you prefer.
Return all the browned chicken to the pan, raise the heat and add the wine, which should sizzle and evaporate.
Add the dried oregano or thyme, stir, then pour over the citrus juice.
Lower the heat so the pan simmers, then cover.
Leave the chicken to cook for 45 minutes to an hour, lifting the lid to turn the pieces every now and then, then lift off the lid and cook for another 20 minutes, so the sauce can reduce.
By the end of the cooking, the chicken should be tender and the sauce thick.
If the sauce needs significant reduction, remove the chicken, simmer hard so the sauce reduces to your liking, then return the chicken pieces to the pan.
To finish, stir in the anchovies mashed in vinegar and a sprig of fresh thyme or oregano, then leave to sit for 30 minutes before serving.

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