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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
A fine fat organic chicken basted in anchovy garlic butter and cooked in a combination of white wine, herbs, and a splash of water. The liquid plays its part by steaming the bird, ensuring a tender juicy breast whilst the butter crisps the skin to golden perfection.
1HR 15MINS
Total Time
$2.67
Cost Per Serving
Ingredients
Servings
4
us / metric
![Anchovy Fillets](https://www.sidechef.com/ingredient/88ceb679-5ba6-4923-82f7-0580e2a093b3.jpeg?d=96x96)
6
Anchovy Fillets
up to 8 fillets, with about 2ml of their oil
![Dry White Wine](https://www.sidechef.com/ingredient/d9c523ed-d735-4617-9489-2cac0f9f6445.jpeg?d=96x96)
1 cup
Dry White Wine
![Water](https://www.sidechef.com/ingredient/02b94080-fa4a-4b6d-a439-6d82bb36055b.jpg?d=96x96)
1 cup
Water
![Coarse Black Pepper](https://www.sidechef.com/ingredient/62901507-c699-4d62-a665-4d763cf41138.jpeg?d=96x96)
to taste
Coarse Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
752
Fat
61.3 g
Protein
38.9 g
Carbs
2.2 g