Kyckling för en aristokratisk Romare (och LCHFare):
By Apicius (de re coquinaria)
The ductility of chicken is essential in this recipe: it welcomes different flavours and delivers new fragrances.
4 pieces chicken (breast or leg)
1 teaspoon ground black pepper
4 tbsp nuoc nam (or 4 anchovy fillets dissolved over very low heat in oil)
3 cloves garlic
2 teaspoons caraway seeds
½ cup chopped parsley
½ cup chopped celery
½ cup white wine
Cut apart the chicken.
Make the sauce by blending the black pepper, the parsley, the celery the caraway seeds, the garlic everything diluted with the nuoc nam and some water to make it sufficiently liquid.
Pour the sauce over the chicken and cook over low heat until done. Eventually, to not let it dry, add half cup white wine. Serve with pepper.