Feed Me: Garlicky Chicken with Lemon Anchovy Sauce

Alright friends. Today I am sharing the best freaking chicken recipe I have ever made. Before you get all weirded out that there are anchovies in the dish, seriously get over it. If you try to make the dish without the anchovies it will not taste as good. The anchovies add salt and I promise you will not taste anything fishy. The capers/anchovy/garlic mix is the most delicious combination and you will want to lick the pan. Trust me I did. Just make sure you wait until it cools a bit, because I didn’t and burnt the shizz out of my tongue…..

Garliky Chicken

The capers, garlic, anchovies, and red chili flakes are cooked in the olive oil until the garlic is a brown caramel color. It makes the garlic almost sweet. It is incredible.

garlicky chicken 2

Make sure to let the thighs cook long enough so they get the crispy golden brown. I could have let mine go for a few more minutes. I am working on perfecting the crisp skin, but I am too impatient. Garlicky Chicken 3Garlicky Chicken 4

Adding the lemon and raw garlic pieces takes the sauce to a whole new level. This was seriously one of the easiest recipes I have ever made and the presentation is awesome. My husband was so impressed!Garlicky chicken 7Garlicky Chicken 5

If you have tried to make any of the recipes I have posted before you probably hate me because I alter every recipe I make, and give terrible estimates. I am a make it up as I go kind of chef. This recipe however, I followed every step and I wouldn’t change a thing. I served this over qunioa to sop up all the juices. A crusty piece of french bread would also do the trick. Garlicky Chicken 6

Garlicky Chicken with Lemon – Anchovy Sauce – Recipe by NY Times

INGREDIENTS

  • 1 ¼ pounds boneless, skinless chicken thighs (4 to 5 thighs) **I used bone in and skin on thighs
  • 1 teaspoon coarse kosher salt
  •   Freshly ground black pepper
  • 6 garlic cloves, smashed and peeled
  • ¼ cup extra-virgin olive oil
  • 5 anchovy fillets
  • 2 tablespoons drained capers, patted dry
  • 1 large pinch chile flakes
  • 1 lemon, halved
  •   Fresh chopped parsley, for serving

PREPARATION

  1. Heat oven to 350 degrees. 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.
  2. 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.
  3. 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.
  4. Transfer everything to a serving platter. Squeeze the remaining lemon half over the chicken and garnish with chopped parsley. Serve.

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