• NYT E-Z Dinner - 13

    From Dave Drum@1:18/200 to All on Tue Jan 23 19:22:38 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    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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