Instructions

1. Peel and chop the garlic. Work and pound lemon zest , rosemary and peppercorns in a mortar.
2. Add 2 tablespoons of olive oil and salt.
3. Divide the chicken into 8 pieces and spread with the paste.
4. Marinate for about one hour.
5. Remove and scrape the marinade from the meat, then sauté the pieces in hot olive oil until golden brown.
6. Add the marinade back on it. Pour in wine, broth and lemon juice. Stir in the tomato paste and bring to a boil.
7. Bake in preheated oven at 170 ° C or 340 F (if possible convection) for approx. 40 minutes. Use an oven safe pot, like a Dutch Oven.
8. Rinse the anchovies and finely chop them. Chop capers coarsely, olives also.
9. Stir these ingredients into the sauce and simmer for another 5 minutes.