GARLICKY CHICKEN WITH LEMON-ANCHOVY SAUCE
There's nothing wrong with a dinner of pan-seared chicken seasoned with salt and pepper. But there's everything right about the same chicken when you add anchovies, capers, garlic and plenty of lemon to the pan. What was once timid and a little dull turns vibrant, tangy and impossible to stop eating. And the only real extra work is chopping the garlic and a little parsley for garnish. In this dish, the cut of chicken is less important than the pungent pan sauce. Most people will probably want to use the workhorse of all poultry dinners, the boneless, skinless breasts. But the thighs cook nearly as quickly, and have a greater margin of error in terms of doneness. Overcook your breasts by even a minute, and you'll get dry, tough meat. Thighs are more forgiving. However, if your family insists on white meat, you can substitute breasts and subtract about 3 minutes from the cooking time. There is no need to mention the anchovies until after people have complimented you on the meal.
Provided by Melissa Clark
Categories dinner, quick, weeknight, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 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.
- 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.
Nutrition Facts : @context http, Calories 407, UnsaturatedFat 17 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 1 gram, Protein 45 grams, SaturatedFat 4 grams, Sodium 604 milligrams, Sugar 0 grams, TransFat 0 grams
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Zahirul Islam
[email protected]This dish was just okay. I wasn't really impressed.
Md Kayes
[email protected]The sauce was a bit too tangy for my taste.
Maktuj Rai
[email protected]The chicken was a bit dry.
klodian dauti
[email protected]This dish was a bit too salty for my taste.
Mostafa Monged
[email protected]I wasn't a fan of the anchovies in this dish. I thought they overpowered the other flavors.
Nathaniel Dagbolo
[email protected]This dish was a bit too garlicky for my taste, but I still enjoyed it. The chicken was cooked perfectly and the sauce was flavorful.
Soon youknow
[email protected]I love the combination of garlic and lemon in this dish. The chicken was so flavorful and the sauce was perfect. I served it over rice and it was a hit with my family.
Sumitra Chaudhary
[email protected]This dish was easy to make and turned out delicious. The chicken was tender and juicy, and the sauce was the perfect balance of tangy and savory. I will definitely be making this again.
Moheez Ahmad
[email protected]I made this dish for a dinner party and it was a huge success. The chicken was cooked perfectly and the sauce was so flavorful. My guests loved it.
Hubdar ali Solangi
[email protected]This was a great recipe! The chicken was moist and flavorful, and the sauce was tangy and delicious. I served it over pasta and it was a hit with my family.
JANET CISSELL
[email protected]I love garlicky chicken, and this recipe did not disappoint. The chicken was cooked perfectly and the sauce was delicious. I will definitely be making this again.
Ark electronics
[email protected]This dish was easy to make and turned out great! The chicken was juicy and tender, and the sauce was flavorful and tangy. I served it over rice and it was a hit with my family.
Khaled Saifullah
[email protected]I'm not a huge fan of anchovies, but I was pleasantly surprised by how well they worked in this dish. The sauce was so flavorful and complex, and it really complemented the chicken.
Abu Bakar Ayoub
[email protected]This garlicky chicken with lemon-anchovy sauce was absolutely delicious! The chicken was so tender and flavorful, and the sauce was the perfect balance of tangy, salty, and savory. I will definitely be making this again.