Garlicky Chicken With Lemon-Anchovy Sauce

25 mins
Serves 1
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Directions

  1. 1Season the chicken thighs with salt and pepper and let rest while you prepare the anchovy-garlic oil.
  2. 2Mince one of the garlic cloves and set it aside for later.
  3. 3In a large, ovenproof skillet over medium-high heat, add the oil.
  4. 4When the oil is hot, add the 5 smashed whole garlic cloves, the anchovies, capers and chile.
  5. 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.
  6. 6Add your chicken and let it sear.
  7. 7Cook until nicely browned on one side, 5 to 7 minutes.
  8. 8Flip the thighs, place the pan in the oven and cook another 5 to 10 minutes, until the chicken is cooked through.
  9. 9When chicken is done, transfer thighs to a plate (be careful, as the pan handle will be hot).
  10. 10Place skillet back on the heat and add minced garlic and the juice of one lemon half.
  11. 11Cook for about 30 seconds, scraping up the browned bits on the bottom of the pan.
  12. 12Return chicken to the pan and cook it in the sauce for another 15 to 30 seconds.
  13. 13Transfer everything to a serving platter.
  14. 14Squeeze the remaining lemon half over the chicken and garnish with chopped parsley.
  15. 15Serve.

Ingredients

  • 1.25 pounds boneless, skinless chicken thighs
  • 1 teaspoon coarse kosher salt
  • freshly ground black pepper
  • 6 garlic cloves
  • 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

Equipment

ovenproof skilletovenwooden spoontongsplateserving platter