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Title: Garlicky Chicken W/Lemon-Anchovy Sauce
Categories: Poultry, Citrus, Seafood, Chilies
Yield: 4 servings

1 1/4 lb Boned, skinned chicken
- thighs
1 ts Coarse kosher salt
Fresh ground black pepper
6 cl Garlic; smashed, peeled
1/4 c Extra-virgin olive oil
5 Anchovy fillets
2 tb Drained capers; patted dry
1 lg Pinch chile flakes
1 Lemon; halved
Fresh chopped parsley; to
- serve

Set oven @ 350ºF/175ºC.

Season the chicken thighs with salt and pepper and let
rest while you prepare the anchovy-garlic oil. Mince one
of the garlic cloves and set it aside for later. In a
large, ovenproof skillet over medium-high heat, add the
oil. When the oil is hot, add the 5 smashed whole garlic
cloves, the anchovies, capers and chile. Let cook,
stirring with a wooden spoon to break up the anchovies,
until the garlic browns around the edges and the
anchovies dissolve, 3 to 5 minutes.

Add the chicken thighs and cook until nicely browned on
one side, 5 to 7 minutes. Flip the thighs, place the pan
in the oven and cook another 5 to 10 minutes, until the
chicken is cooked through.

When chicken is done, transfer thighs to a plate (be
careful, as the pan handle will be hot). Place skillet
back on the heat and add minced garlic and the juice of
one lemon half. Cook for about 30 seconds, scraping up
the browned bits on the bottom of the pan. Return
chicken to the pan and cook it in the sauce for another
15 to 30 seconds.

Transfer everything to a serving platter. Squeeze the
remaining lemon half over the chicken and garnish with
chopped parsley. Serve.

By: Melissa Clark

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

Yield: 4 servings

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