Serves for 4
3 tablespoons of olive oil - 1 chicken
175 ml of dry white wine
1 bay leaf - 1 clove garlic
1 onion - 1 chopped carrot
1 stalk celery, chopped
2 salted anchovies, clean and fillets, soaked in cold water 10 minutes and drained
1 serving of mayonnaise
250 g of canned tuna in olive oil, drained and crumbled
1 tablespoon of capers, rinsed and drained
Salt and pepper
Preheat the oven to 180 ° C.
Heat the oil in an ovenproof casserole, pour the chicken and cook, turning it frequently, until evenly browned.
Pour the wine and boil to evaporate.
Salt and pepper the chicken and add the bay leaf, garlic, onion, carrot and celery.
Cover the pan, place it in the oven and grill all for 1 hour, until chicken is tender and cooked right through.
Meanwhile, chop the anchovy fillets, and then add the capers.
Remove chicken from pan and let cool.
Strain the cooking juices on the mayonnaise mixture.
When the chicken is cool prepare it in a source.
With a tablespoon, hand over the mayonnaise mixture and let cool in the refrigerator for 2 hours.