ANCHOVY CHICKEN with Lemon and Capers

yield 4 time estimate 30 minutes

There's nothing wrong with a simple dinner of pan-seared chicken with lemon and garlic. But there's everything right with the same chicken when you add capers and plenty of anchovies to the pan. What was once timid and expected turns vibrant, savory, and impossible to stop eating, In this dish, the cut of chicken is less important than the pungent, garlicky pan sauce that goes with it. Since I love the full, rich flavor of dark meat, I call for boneless thighs. But if you prefer, substitute boneless, skinless breasts and subtract a few minutes from the cooking time, just watch them carefully so they don't dry out on you. Although you could make this dish entirely on the stovetop, I take a cue from chefs and finish it in the oven. It cooks more evenly there, and you don't need to stand over it while it does. This frees you up to toss a salad and slice a crusty loaf of bread for mopping up the juices. If you love anchovies and garlic, you won't want to leave even a drop behind.

ingredient amount procedure
Boneless, skinless chicken thighs 1 ½ pounds
Kosher salt 1 teaspoon
Freshly ground black pepper
Garlic cloves, smashed and peeled 6
Heat oven Season chicken
Extra-virgin olive oil ½ cup
Oil-packed anchovy fillets 5
Capers 2 tablespoons
Red chile flakes large pinch
Heat oil Cook aromatics
Brown chicken Flip and bake chicken
Lemon, halved
Make sauce Warm chicken in sauce
Chopped fresh parsley
Crusty bread
Garnish and serve
  1. Heat the oven to 400 F.
  2. Season the chicken thighs with the salt and pepper. Mince one of the garlic cloves and set it aside for later.
  3. Heat a 12-inch oven-safe skillet over medium-high heat, and then add the olive oil; it should thin out on contact.
  4. When the oil is hot, add the 5 smashed garlic cloves and the anchovies, capers, and chile flakes. Lower the heat to medium. 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,
  5. Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes.
  6. Flip the thighs over, transfer the skillet to the oven, and cook until the chicken is cooked through, 5 to 10 minutes.
  7. When the chicken is done, transfer the thighs to a plate (be careful-the skillet handle will be hot, so use a pot holder or oven mitt). Place the skillet over medium heat, and add the reserved minced garlic and the juice of one of the lemon halves. Cook for about 30 seconds, scraping up the browned bits on the bottom of the skillet.
  8. Return the chicken to the skillet and warm it in the sauce for 15 to 30 seconds.
  9. Squeeze the remaining lemon half over the chicken, and garnish with chopped parsley. Serve with crusty bread for mopping up the delicious pan sauce.