1 (3 1/2 to 4 lb.) frying chicken
2/3 c. extra virgin olive oil
1/4 c. lemon juice, fresh
1 tsp. rosemary, fresh, minced
1 tsp. oregano, fresh, minced
1 tsp. savory, fresh, minced
2 tsp. salt
1/2 tsp. black pepper, freshly ground
2 lg. eggs, beaten with 2 tbsp. water
Olive oil
Flour

TUSCAN CAPER SAUCE:

1 c. white wine vinegar
1 tbsp. salted anchovy, rinsed & bones removed
2 tbsp. Cornichon pickle, finely chopped
3 tbsp. capers, drained & finely chopped
1 tsp. garlic, finely minced
2 tbsp. parsley, finely minced

GARNISH:

Lemon wedges
Rosemary sprigs

Cut chicken into 8 serving pieces, removing any excess fat. Mix olive oil, lemon juice, herbs, salt and pepper together and marinate chicken in refrigerator for 3 to 4 hours. Drain, pat dry and dust lightly with flour. Dip in egg and deep fry until golden brown. Drain and serve immediately with lemon wedges, rosemary sprigs and a drizzle of caper sauce.

SAUCE: Simmer vinegar in a non-aluminum pan until reduced by half. Add remaining ingredients and simmer for 3 minutes. Discovered this recipe in Wine Country. Serves 4.