Roman Chicken

This was by far one of the best dishes from my recent trip to Italy. Through mounds of pasta and countless servings of tiramisu, this really stood out. The version I had there was made with rabbit, but chicken is a great substitute—and a bit easier to get your hands on.

It’s a pretty easy dish to make, too. Just a few ingredients, most of which you probably already have in your kitchen. The punch of vinegar and the deep savoriness of the anchovies really soak into the chicken and deliver one of the most flavorful bites I’ve ever had. I can’t say enough good things about this dish.

It’s perfect served over some simply seasoned orzo—just a little lemon and olive oil. The sauce does the rest.