Chicken Catanzaro-Style

Name: Chicken Catanzaro-Style
Yield: serves 6
Ingredients: A 3 1/2-pound roasting chicken; 1/4 cup fine dry bread crumbs; 1 tablespoon chopped fresh Italian parsley; 3 anchovy fillets, finely chopped; Finely grated zest and juice of 1 large lemon; 1/2 teaspoon freshly grated nutmeg; 1/8 teaspoon ground cinnamon; 1/2 cup small capers, drained and chopped; 5 tablespoons extra-virgin olive oil; 1 teaspoon kosher salt; 6 small onions, peeled and halved; 3 tablespoons red-wine vinegar; Toothpicks; a 12-inch cast-iron pan with a domed cover; a wide spatula for flipping the chicken

December 9, 2011

In these days when the choice of chicken dishes seems limited to variations of grilled chicken breast, this recipe is a refreshing departure. You butterfly (split open) a whole chicken, fill it with a savory stuffing, close the bird up again, and pan-roast it in a cast-iron skillet, creating a wonderful sauce at the same time. It is beautiful and bursting with flavor. And though the chicken is plump, the dish is light and fresh-tasting.

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