Our favorite flavorful and simple chicken dish brought you by the Times with a bit of Irish flourish.
Ingredients:
- 5-6 boneless, skinless chicken thighs
- 1 teaspoon kosher salt
- Pinch o pepper
- 5 garlic cloves, smashed
- 4 tablespoons extra-virgin olive oil
- 3 teaspoons anchovy paste
- 2 tablespoons capers, drained and dry
- 1 hearty pinch chile flakes
- 1/2 lemon
Process:
- Heat oven to 350 degrees.
- Heat 2 tbsp oil in large cast iron (or other oven proof) skillet
- Heat 2 tbsp oil in small pan
- Salt and pepper the chicken and cook on medium heat in large skillet, 4 min each side (ish) get a little crispness going (not a lot)
- Simultaneously over low heat cook the garlic for a bit, then add the anchovy paste, capers and chile. Let cook stirring occasionally for the duration of the chicken skillet process.
- Once chicken is done, spoon the love on to the chicken and put skillet in oven.
- Cook for 7-10 minutes or until not quite done… no need to flip unless u r bored
- Once chicken is done, remove the chicken to a separate vessel. Knock any capers or garlic back into the cast iron when u do this.
- Place cast iron back on low heat. Add juice from a half a lemon and cook until it reduces a bit (less than a minute) scrape the brown bits into the juice
- Add chicken back on and finish at high heart for about a minute on each side. The idea is to crisp but not burn the garlic and capers and to give the chicken a final crispy sear.
Boom!
do: make sure you crisp the capers during last phase
don’t: burn the garlic up front
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