CookTeaser

Serves 2

A CookTale

This is adapted from a Melissa Clark recipe in the Dining Section of the New York Times. For us, it is a new found  way to enjoy boneless Thighs. It was a successful endeavor, to be added to our favorites file.

INGREDIENTS

1-1/4 lb boneless, skinless Chicken Thighs

1 tsp kosher Salt

Freshly ground Black Pepper

5 Garlic Cloves, peeled and smashed

1/4 C EVOO

5 Anchovy Filets

2 TB drained Capers patted dry

1 large pinch Chile Flakes

1 Lemon, halved

Freshly chopped parsley for serving

METHOD

1. Heat oven to 350 degrees.  Season the Chicken Thighs with Salt and Pepper and let rest while preparing 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 Garlic Cloves, the 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 to 5 minutes.

2. Add the Chicken Thighs and cook until nicely browned on one side, 5 minutes, until the Chicken is cooked through.

3. When the Chicken is done, transfer it to a plate.  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. Serve, squeeze on the remaining lemon half over the chicken and sprinkle with Parsley.