Serves 1
Directions
- 1Season the chicken thighs with salt and pepper and let them rest.
- 2Mince one of the garlic cloves and set it aside for later.
- 3In a large, ovenproof skillet over medium-high heat, add the oil.
- 4When the oil is hot, add the 5 smashed whole garlic cloves, the anchovies, capers and chile.
- 5Let 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.
- 6Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes.
- 7Flip the thighs, place the pan in the oven, and cook another 5 to 10 minutes, until the chicken is cooked through.
- 8When chicken is done, transfer thighs to a plate (be careful, as the pan handle will be hot).
- 9Place skillet back on the heat and add minced garlic and the juice of one lemon half.
- 10Cook for about 30 seconds, scraping up the browned bits on the bottom of the pan.
- 11Return chicken to the pan and cook it in the sauce for another 15 to 30 seconds.
- 12Transfer everything to a serving platter.
- 13Squeeze the remaining lemon half over the chicken and garnish with chopped parsley.
Ingredients
- 1.25 pounds boneless, skinless chicken thighs
- 1 teaspoon coarse kosher salt
- Freshly ground black pepper
- 6 garlic cloves, smashed and peeled
- 0.25 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
- 1 chopped garlic clove
Equipment
ovenovenproof skillet
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