Pittsburgh Post-Gazette

GARLIC CHICKEN WITH LEMON-ANCHOVY SAUCE

- PG tested

Anchovies often get a bad rap. They’re pungent and scary-looking to people who don’t eat a lot of fish. But they’re often a secret ingredient that adds instant umami — “pleasant savory taste” in Japanese — to a dish.

Mashed and heated with garlic, olive oil, capers and chile, the tiny silver fish that come in a can anchor a briny, insanely delicious sauce for pan-fried chicken. They dissolve when you cook them, bones and all, so don’t tell your family about this integral ingredient until after they’ve eaten.

1¼ pounds boneless, skinless chicken thighs (4-5 thighs)

1 teaspoon coarse kosher salt

Freshly ground black pepper

6 garlic cloves, smashed and peeled

¼ 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

Heat oven to 350 degrees. Season chicken thighs with salt and pepper and let rest while you prepare the anchovy-garlic oil.

Mince one garlic clove and set it aside for later. In a large ovenproof skillet over medium-high heat, add oil. When the oil is hot, add 5 smashed whole garlic cloves, anchovies, capers and chile.

Cook, stirring with a wooden spoon to break up the anchovies, until the garlic browns around the edges and the anchovies dissolve, 3-5 minutes.

Add chicken thighs and cook until nicely browned on one side, 5-7 minutes. Flip thighs, place pan in the oven and cook another 5-10 minutes until chicken is cooked through.

Transfer thighs to a plate when chicken is done (be careful, the pan handle will be hot). Place skillet back on the heat and add minced garlic and 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 in the sauce for another 15-30 seconds.

Transfer everything to a serving platter. Squeeze remaining lemon half over the chicken and garnish with chopped parsley. Serve.

— Melissa Clark, The New

York Times

Gretchen McKay: gmckay@post-gazette.com, 412263-1419 or on Twitter @gtmckay.

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Gretchen McKay/Post-Gazette

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