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1
Top and tail the onions, then blanch them for 7 minutes in boiling salted water.
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2
Run them under the cold tap and remove their skins.
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3
Cut the carrots and parsnips into large matchstick strips.
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4
Heat half the butter in a large casserole, until golden brown, and then stir in the flour.
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5
Cook for 2 minutes, and then add the wine and stock, the onions and root vegetables, garlic, herbs, spring onion and spices.
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6
Cover and simmer for half an hour.
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7
Meanwhile, brown the chicken pieces in the remaining butter.
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8
Add to the sauce and simmer for 30 minutes or longer until the chicken is done, turning the pieces occasionally and removing the breast pieces before they overcook.
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9
Put the chicken on a hot serving plate with the onions and vegetable strips and keep warm.
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10
Skim the sauce, which should be well reduced (if not, increase the heat and cook for 5 minutes or so longer).
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11
Crush together 4 of the anchovy fillets with the capers and add them to the sauce.
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12
Simmer for 1 minute, stirring constantly.
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13
Taste the sauce and add the remaining anchovy fillets if you like, crushing them first.
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14
Season to taste and serve.
