A Sicilian menu tends to focus on the fish that abound in the waters of the Mediterranean that surround the island. It also makes the most of the natural produce of the island such as lemon, capers and olives. This recipe for chicken smothered in a tuna, caper and anchovy mayonnaise celebrates everything that is traditional within the cuisine of Sicily.
Cold Chicken Recipe – Ideal for Picnics and Outdoor Summer Dining
The chicken in this recipe is boiled in stock before being allowed to cool and then covered in a tasty tuna, anchovy and caper mayonnaise. But, don’t throw the stock away once the chicken has cooled, strain it and then freeze it in suitable sized portions. It can be used at a later date as a base stock with which to make a delicious soup or this gourmet dish of pigeon braised in brandy.
This delicious cold chicken dish makes an ideal centrepiece for a glamorous and grand picnic when visiting some of England’s summer season activities such as Henley Royal Regatta. Or, it can also be used as the centrepiece for a summer evening’s dinner in the garden served with a salad or another typically Sicilian dish of aubergine in tomato sauce with macaroni.
How to Make Chicken with a Tuna, Anchovy and Caper Mayonnaise
Ingredients for Boiled Chicken
- 1 medium sized chicken
- 1 stick celery
- 1 tbsp fresh parsley sprigs
- 1 tbsp fresh basil leaves
- Salt and pepper
Ingredients for the Tuna, Caper and Anchovy Mayonnaise
- 6 tbsp olive oil
- 4 anchovy fillets
- 4 oz cooked tuna – either fresh or tinned
- 1 egg yolk
- 1 tbsp capers
- Juice of ½ lemon
- Freshly ground salt and black pepper
Method:
- Wash and trim the celery then chop it roughly
- Wash the chicken then put it in a large saucepan with the herbs and celery
- Add enough water to cover the chicken
- Season well with salt and pepper
- Cover the saucepan then bring to the boil and allow the chicken to simmer gently for about two hours until the chicken is nicely tender
- Remove from the heat and allow the chicken to cool completely, still in its stock
- Make the basic mayonnaise by whisking the egg yolk and then slowly adding the oil, drop by drop, whisking all the time, alternating with the lemon juice when the mayonnaise becomes thick
- Wash and dry the capers then roughly chop them
- Wash and finely chop the anchovy fillets
- Flake the tuna and then roughly chop the flakes
- Mix the capers, anchovy and tuna carefully into the mayonnaise and season with freshly ground salt and pepper to taste
- Once the chicken has cooled completely, remove it from the saucepan and allow the stock to drain
- Off before carving it up into portions and placing on a serving plate
- Spread the tuna, anchovy and caper mayonnaise over the pieces of chicken and garnish with parsley, capers or lemon
Elaine Findlay - An expert cook, Findlay's passion for food is evidenced by the size of her kitchen and her library of old recipe books
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