Garlicky Chicken With Lemon-Anchovy Sauce

Serves 1
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Directions

  1. 1Season the chicken thighs with salt and pepper and let them rest.
  2. 2Season the chicken thighs with salt and pepper and let them rest.
  3. 3Season the chicken thighs with salt and pepper and let them rest.
  4. 4Mince one of the garlic cloves and set it aside for later.
  5. 5Mince one of the garlic cloves and set it aside for later.
  6. 6Mince one of the garlic cloves and set it aside for later.
  7. 7In a large, ovenproof skillet over medium-high heat, add the oil.
  8. 8In a large, ovenproof skillet over medium-high heat, add the oil.
  9. 9In a large, ovenproof skillet over medium-high heat, add the oil.
  10. 10When the oil is hot, add the 5 smashed whole garlic cloves, the anchovies, capers and chile.
  11. 11When the oil is hot, add the 5 smashed whole garlic cloves, the anchovies, capers and chile.
  12. 12When the oil is hot, add the 5 smashed whole garlic cloves, the anchovies, capers and chile.
  13. 13Let 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.
  14. 14Let 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.
  15. 15Let 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.
  16. 16Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes.
  17. 17Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes.
  18. 18Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes.
  19. 19Flip the thighs, place the pan in the oven, and cook another 5 to 10 minutes, until the chicken is cooked through.
  20. 20Flip the thighs, place the pan in the oven, and cook another 5 to 10 minutes, until the chicken is cooked through.
  21. 21Flip the thighs, place the pan in the oven, and cook another 5 to 10 minutes, until the chicken is cooked through.
  22. 22When chicken is done, transfer thighs to a plate (be careful, as the pan handle will be hot).
  23. 23When chicken is done, transfer thighs to a plate (be careful, as the pan handle will be hot).
  24. 24When chicken is done, transfer thighs to a plate (be careful, as the pan handle will be hot).
  25. 25Place skillet back on the heat and add minced garlic and the juice of one lemon half.
  26. 26Place skillet back on the heat and add minced garlic and the juice of one lemon half.
  27. 27Place skillet back on the heat and add minced garlic and the juice of one lemon half.
  28. 28Cook for about 30 seconds, scraping up the browned bits on the bottom of the pan.
  29. 29Cook for about 30 seconds, scraping up the browned bits on the bottom of the pan.
  30. 30Cook for about 30 seconds, scraping up the browned bits on the bottom of the pan.
  31. 31Return chicken to the pan and cook it in the sauce for another 15 to 30 seconds.
  32. 32Return chicken to the pan and cook it in the sauce for another 15 to 30 seconds.
  33. 33Return chicken to the pan and cook it in the sauce for another 15 to 30 seconds.
  34. 34Transfer everything to a serving platter.
  35. 35Transfer everything to a serving platter.
  36. 36Transfer everything to a serving platter.
  37. 37Squeeze the remaining lemon half over the chicken and garnish with chopped parsley.
  38. 38Squeeze the remaining lemon half over the chicken and garnish with chopped parsley.
  39. 39Squeeze the remaining lemon half over the chicken and garnish with chopped parsley.

Ingredients

  • 1.25 pounds boneless, skinless chicken thighs
  • 1.25 pounds boneless, skinless chicken thighs
  • 1.25 pounds boneless, skinless chicken thighs
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon coarse kosher salt
  • Freshly ground black pepper
  • Freshly ground black pepper
  • Freshly ground black pepper
  • 6 garlic cloves, smashed and peeled
  • 6 garlic cloves, smashed and peeled
  • 6 garlic cloves, smashed and peeled
  • 0.25 cup extra-virgin olive oil
  • 0.25 cup extra-virgin olive oil
  • 0.25 cup extra-virgin olive oil
  • 5 anchovy fillets
  • 5 anchovy fillets
  • 5 anchovy fillets
  • 2 tablespoons drained capers, patted dry
  • 2 tablespoons drained capers, patted dry
  • 2 tablespoons drained capers, patted dry
  • 1 large pinch chile flakes
  • 1 large pinch chile flakes
  • 1 large pinch chile flakes
  • 1 lemon, halved
  • 1 lemon, halved
  • 1 lemon, halved
  • Fresh chopped parsley
  • Fresh chopped parsley
  • Fresh chopped parsley
  • 1 chopped garlic clove
  • 1 chopped garlic clove
  • 1 chopped garlic clove

Equipment

ovenovenproof skillet