I very rarely do this, but I knew I must have done something wrong. This Garlicky Chicken with Lemon-Anchovy Sauce recipe from Melissa Clark at the New York Times is a favorite of one of my sons and his girlfriend and even several of their friends as I’ve been told. They’ve made it at their homes and at our home in the country, often.
I made the recipe about a month ago and I was like, “This isn’t very good. Why do they keep making it?”
But yet, it didn’t make sense. I like Melissa Clark’s recipes. I LOVE anchovies, garlic, lemon and chicken thighs, so what’s wrong with this picture?
So last week, one of my brothers was going to be in town from Boston on business and staying with us. I decided to give it a go again.
Ok, ok, so I (as usual) altered the recipe a bit – added more garlic and cooked the whole thing on the stovetop – no oven – and this was fantastic!! Bursting with flavor and freshness with the spark of lemon, the hit of anchovies and of course, the dreamy, creamy garlic.
Even as a leftover, it still held up all that sprightly flavor! I doubled Melissa’s original recipe to make sure we’d have some extra lunches and dinners after the three of us ate.
So give this a go. This does take a little longer than my usual weeknight dinners, particularly because I like to trim ALL the fat from the thighs. Cook with LOVE. You’ll be happy!
Garlicky Chicken with Lemon-Anchovy Sauce – serves 8 – adapted from Melissa Clark
3 lbs. boneless, skinless chicken thighs (about 8 thighs)
Salt
Freshly ground black pepper
12 garlic cloves, smashed and peeled
1/2 cup (scant) extra-virgin olive oil
11 anchovy fillets
4 Tbs. drained capers, patted dry
2 large pinches of chile flakes
11/2 lemons, cut in halves
Fresh chopped chives, for serving
Trim all fat from the thighs, wash and pat dry with a paper towel. Season the chicken thighs with salt and pepper and let rest while you prepare the anchovy-garlic oil.
Mince two of the garlic cloves and set aside for later. In a large skillet over medium heat, add the oil. When the oil is hot, add the 10 smashed whole garlic cloves, the anchovies, capers and chile flakes. Let cook, stirring with a wooden spoon to break up the anchovies, until the anchovies dissolve, about 3 minutes.
Raise heat to medium-high. Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes. Lower the heat to medium, flip the thighs, cover and cook another 7 to 12 minutes, until the chicken is cooked through.
When chicken is done, transfer thighs to a plate. Place skillet back on the heat and add minced garlic and the juice of one whole lemon. 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 30 seconds.
Transfer everything to a serving platter. Squeeze the remaining lemon half over the chicken and garnish with chopped chives. Serve with crusty bread or rice, your favorite vegetable and of course, LOVE!
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Happy New Year to you!
I would not have though anchovies and chicken were complimentary until I read your post. Your adaptions most likely made it very tasty. Always willing to try something new. Wonderful photo.
Jovina Coughlin recently posted…Cooking The Italian Provinces – Caserta
This sounds awesome! I must give this one a try.
Leigh recently posted…Roasted Fingerling Potatoes
This sounds really wonderful and packed full of flavour Mary. A great one for any season!
I don’t know why some people in the world don’t like anchovies, I personally LOVE and can’t wait to give this dish a go. Never thought of combining it with chicken, but I can imagine when it melts into the oil will be amazing!
Garlic makes everything taste good, well maybe except for cakes… LOL I love your ingredient list I know I would love this recipe.
Bam’s Kitchen recently posted…Festive Autumn Salad & GIVEAWAY
This looks so delicious! Thanks for the tips about adding garlic.. I love her recipes too, but always nice to have someone testing it ahead of time 😉
I’m glad you adjusted the recipe and made it just right. It looks utterly delectable and amazing!
Monica recently posted…Halloween peppermint brownies
I would prefer bone in with these so I can lick all of that goodness
Raymund recently posted…Original Slovak Restaurant (Bratislava, Slovakia)
Well then, that is a combo I probably wouldn’t consider either but with the garlic as well, sounds pretty darned good. Nice one MF!
Mary this chicken looks so good and that sauce – I can imagine how good i will be with a piece of crusty bread!! I am hungry now!!
Ami@NaiveCookCooks recently posted…Chipotle Turkey Tacos
Mary: I am going to give this a try this weekend, as we have guests coming in who like to eat “lite” and well. This sounds so good. Hugs. Margaret
I really like Melissa Clark’s recipe. She and Martha Rose Shulman are the two best at the NYT, IMO. Anyway, love garlic, so you know this appeals to me. And always like sneaking anchovies into things — they add such great flavor. Thanks!
John/Kitchen Riffs recently posted…Mushroom and White Bean Ragout
This does sound delicious and I’m glad you gave it another try. I’m another one who snips all those fatty bits off the thighs and it does take a lot longer than I expect every time.
I love all thing garlicky and delicious, so this chicken looks perfect to me! Plus I am a huuuge fan of anchovies and I feel like they don’t get enough love! So glad you gave this dish another chance and decided to share it! Can’t wait to give it a try! Cheers to a beautiful day!
This looks delicious , I love all the ingredients that go into it. I will pin it and make it soon.
This sounds spectacular! I love lemon chicken and the garlic with anchovies and capers here makes this sound like a chicken recipe I need to try very soon. Yum!
Kate | Food Babbles recently posted…Pumpkin S’mores
I can never have enough chicken recipes!! Garlic and chicken are a match made in food heaven 🙂
Cathleen @ A Taste Of Madness recently posted…Gooey Cinnamon Squares
I’m always looking for new ways to prepare chicken! This sounds delicious with the lemon-y sauce!
Ashley recently posted…How to Host a Stress-Free Thanksgiving, Part 2
More garlic can never go wrong! This dish looks soooo delicious! I’ll just need a bowl of rice to go with it!
Jasline (Foodie Baker) recently posted…5 Places to Visit Outside Copenhagen, Denmark
This looks so flavoursome and delicious. I love that lemony anchovy sauce.
Angie@Angie’s Recipes recently posted…Pumpkin Soup with Kale Pesto
Been loving your blog lately – these look delicious!! Thanks again for sharing your recipes!
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Anchovies and capers together? I bet this is one flavorful chicken recipe, great way to mix things up on a weeknight.
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