Poularde with Capers and Olives

In a mortar, crush rosemary, garlic cloves and peppercorns. Mix with 2(!) tablespoons of olive oil, salt and grated lemon zest. Rub the poulard parts with it and let them stand covered for at least 30 minutes.

Heat the remaining olive oil and fry the poulard pieces in it until golden brown all over.

Mix the lemon juice with the tomato paste and white wine, pour in and simmer for about 15-20 minutes over medium heat.

Rinse the anchovy fillets, chop finely and stir into the sauce together with the olives and capers. Simmer for another 5-10 minutes and then season with salt as well as pepper. Sprinkle with chopped parsley and serve.

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