Serves 4
Directions
- 1Preheat oven to 200°C. Pat chicken dry, season with salt and pepper, and let it sit while you build the pan.
- 2Add oil to an ovenproof pan over medium heat. Fry the capers until they burst and crisp, then remove and place on kitchen paper.
- 3Add anchovies and chilli into the same oil, stir until dissolved. Pour off half to reserve.
- 4Place chicken in the pan, skin-side flat, and sear for colour without moving it.
- 5Flip the chicken, tuck the smashed garlic under the chicken, and transfer to the oven for 6–7 minutes until internal temperature reaches 72°C.
- 6Remove chicken from the oven and place the ciabatta roll in the oven while you finish the sauce.
- 7Add minced garlic to the pan for 30 seconds, then deglaze with wine and reduce. Add stock and reduce until the sauce coats the back of a spoon.
- 8Remove pan from heat and whisk in the cold cubed butter, one cube at a time. Finish with lemon juice.
- 9Coat the chicken with the sauce and plate with fried capers, parsley, and lemon zest. Serve with ciabatta.
Ingredients
- 800 g boneless skinless chicken thigh fillets
- 1 1/2 tsp fine salt
- 1/2 tsp black pepper
- 40 ml extra-virgin olive oil
- 7 whole garlic clove
- 2 tbsp capers, patted dry
- 6 whole anchovy fillet
- 1/2 tsp chilli flakes
- 60 ml dry white wine
- 150 ml chicken stock
- 55 g cold butter, cubed
- 1 whole lemon, zested and juiced
- 3 tbsp parsley, chopped
- 1 whole ciabatta
Equipment
ovenproof pankitchen paperoven
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