Crush rosemary, peppercorns and garlic together, then add 2 tablespoons of olive oil, salt and grated lemon zest. Rub the chicken parts vigorously with the mixture and leave covered for 30 minutes. Then fry in 4 tablespoons of olive oil until crispy.
In the meantime, mix 3 tablespoons of lemon juice with tomato paste and white wine and then add to the meat in the pan, let everything stew for 15-20 minutes.
Wash the anchovy fillets, dab dry and chop finely and add to the sauce together with the halved olives and capers and cook for 5 minutes.
Season the sauce with salt and pepper. Finally, sprinkle with the chopped parsley.
