This quick weeknight chicken recipe from the New York Times was so good, we made it one night, then made it the next night too. For those people who think they don’t like anchovies, don’t be daunted – you can’t actually specifically taste them in the sauce. They just add some great depth of umami flavor and richness to complement the brightness of the lemon.
Prep the Thighs Preheat the oven to 350. Season 4 or 5 chicken thighs with salt and pepper and set aside.
Make the Lemon Anchovy Sauce Mince a garlic clove and set it aside for later. In a large, ovenproof skillet over medium-high heat, add 1/4 cup olive oil. When the oil is hot, add 5 smashed whole garlic cloves, 5 anchovies, 2 T drained and patted dry capers and 1 large pinch of chile flakes. 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.
Cook the Chicken 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 the chicken is done, move the thighs to a plate. Then put the hot skillet back on medium-high heat and add minced garlic and the juice of one-half lemon. Cook for about 30 seconds, scraping up the browned bits on the bottom of the pan. Put the chicken back in the pan and cook the thighs in the sauce for another 15 to 30 seconds.
Serve Transfer everything to a serving platter. Squeeze the remaining lemon half over the chicken, garnish with chopped parsley and serve.
- 1 1/4 pounds (4 or 5) boneless, skinless chicken thighs (4 to 5 thighs)
- salt and pepper
- 6 garlic cloves, smashed and peeled
- 1/4 cup extra-virgin olive oil
- 5 anchovy fillets
- 2 T drained capers, patted dry
- 1 large pinch chile flakes
- 1 lemon, halved
- Fresh chopped parsley, for garnish