Garlic/anchovie chicken. WOW!

[trof]

Found this recipe somewhere???
Haven't had dinner yet, but tasted a bit of the chicken.
WHOA!

We'll serve it over some egg noodles with a salad.
We used 3 boneless, skinless breasts (2.25 lbs.) we had in the freezer.
Cut the breasts in half and doubled the recipe.
LEFTOVERS!

Garlicky Chicken With Lemon-Anchovy Sauce
TOTAL TIME
25 minutes
Ingredients
1 1/4 pounds boneless, skinless chicken thighs (4 to 5 thighs)
1 teaspoon coarse kosher salt
Freshly ground black pepper
6 garlic cloves, smashed and peeled
1/4 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, for serving
Preparation
1.
Heat oven to 350 degrees. Season the chicken thighs with salt and pepper and let rest while you prepare the anchovy-garlic oil. Mince one of the garlic cloves and set it aside for later. In a large, ovenproof skillet over medium-high heat, add the oil. When the oil is hot, add the 5 smashed whole garlic cloves, the anchovies, capers and chile. 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.
2.
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.
3.
When chicken is done, transfer thighs to a plate (be careful, as the pan handle will be hot). Place skillet back on the heat and add minced garlic and the juice of one lemon half. Cook for about 30 seconds, scraping up the browned bits on the bottom of the pan. Return chicken to the pan and cook it in the sauce for another 15 to 30 seconds.
4.
Transfer everything to a serving platter. Squeeze the remaining lemon half over the chicken and garnish with chopped parsley. Serve.
YIELD
4 servings

[OffWithTheirHeads]

1. Sounds interesting. I'll give it a try.

[Galileo126]

2. Yum!!

This looks awesome!

I'm a HUGE anchovie fan, but never combined it with chicken. I'll definitely have to try this recipe. I'll bookmark this in my 'good eats' section.

Thanks!

[elleng]

3. Video with this one.

Haven't compared. How similar???

http://www.democraticunderground.com/115733440

[SalviaBlue]

8. I saved this after you posted, elleng

It looks like the same recipe... Yum!!!

[Politicub]

4. I have never cooked with anchovies

I'm willing to try, but I don't know anything about how to use them properly. They also scare me a little. Well, it's closer to intimidation.

[trof]

6. They melt in the pan.

Makes a yummy fishy-salty sauce.

[Morphia]

12. Anchovies are a magical ingredient that will leave many people trying to guess what you put in the

dish

Anchovies are very easy to work with too start with something simple like a basic tomato/pasta sauce

When making the sauce and are sautéing your onions just before the onions are done add 2-3 anchovies that have been mashed with a fork or chopped fine. The anchovies will melt then go ahead and add your tomatoes and continue with your recipe.

Canned anchovies are ok and readily available just about everywhere, you can keep the leftover anchovies in a jar in the refrigerator covered with olive oil. You can use the oil for cooking too. Waste not want not!

If you can find them salt packed anchovies have the best flavor but are hard to find if you find some buy em!

If you need more detailed instructions just ask.

I assumed that you already know how to cook and did not need detailed instructions.

[Politicub]

13. Thanks for the tips

I found the salt packed variety at the big international farmers market.

I'm going to try making the sauce you described. It sounds like it would be good with pitted kalamata olives, too.

[Morphia]

14. The salt packed ones are salty so be careful when adding other salt packed or cured items like

olives or capers.

If it is to salty a quick fix is to add a raw potato to your sauce and let it cook, the potato will absorb the salt. The tater trick works for just about any over salted liquid. just remember to chuck the tater but you can eat it too if you want.

Good luck

A very easy dish you may want to try....

Sugo alla Puttanesca aka Spaghetti a la Whore

Plenty of versions on the web and it is very easy to make.

[bif]

5. Sounds wonderful!

I'll check it out!

[trof]

7. It was FANTASTIC! About brands of anchovies:

I always use King Oscar. Some other brands are boney.
If you live in a big city you can probably find some 'upscale' gourmet anchovies, but grocery store canned are the only ones available here.

[Jazzgirl]

9. If you look back to Sunday you'll see where I cooked this recipe.

It is on my list of favorites. Very easy and you can't beat the flavor. And crusty bread does make it the best!

On edit: I thought I posted here but it was on Facebook. It is a wonderful recipe though.

[trof]

10. OK then...?

[Jazzgirl]

11. Sorry Trof.

I just now saw this. I have no idea why but I've never posted a picture in all these years on DU! I posted it on FB. I'll post later.

[spinbaby]

15. That looks awesome

On my list of things to try.

[gblady]

16. delicious!!!!

made this for supper tonight.....absolutely wonderful.

I served it over rice pasta with fresh spinach and a salad.

...so glad there are leftovers!

[trof]

17. Isn't it good?

We had leftovers too.
Miz t. calls them 're-peats'.
"Re-peats tonight."

[spinbaby]

18. A bit too spicy

I think my pinch of chili flakes was too large a pinch. Otherwise very tasty, though.

[trof]

19. Moderation in all things.

[spinbaby]

20. Made it again

The anchovy component goes really well with the chicken and the garlic. This time I used chicken breasts cut in to small pieces and added shredded, par-boiled cabbage at the last minute because I'm low carb and don't do pasta. Definitely a winning combination.

[pinto]

21. Sounds great. Glad it got kicked back up. This one I'll give a go.

And thighs are my favorite part of a chicken.