Garlicky Chicken Thighs
One of the first dinners I made for my husband that we now refer to as “Fish in Bondage” was a weeknight disaster. The idea was to wrap the fish in fennel fronds and grill it— the recipe said it was quick to put together—throw it on the grill and dinner is served. I tied kitchen string around the fish to keep the fennel on it. Quite a lot of string as it turned out. By the time the coals were ready (a blow-dryer was involved), it was 10:30pm and almost time for bed. When we finally sat down I couldn’t eat it because the eye of the fish was staring up at me. One meal that actually is quick and easy to prepare is the garlic lemon chicken below. No string or eyeballs are involved.
Photo by Lucy Alexander
This recipe is addictive. You could make it two or three times a week and not get tired of it. Not only does it hit all the right notes, it takes less than 30 minutes to make, and everyone will think you have slaved over it all afternoon. Tell them that you have; hopefully they will do the dishes!
slightly adapted from Melissa Clark’s Garlicky Chicken
1 1/4 pounds boneless, skinless chicken thighs (4 to 5 thighs)
1 teaspoon coarse kosher salt
Freshly ground black pepper
6 garlic cloves, smashed and peeled
1/4 cup extra-virgin olive oil
5 anchovy fillets
2 tablespoons drained capers, patted dry
1 lemon, halved
Fresh chopped parsley, for serving
Don't be put off by the anchovies. I am very picky about fish (see above). My daughter Lucy has always loved this dish and had no idea there were anchovies in it until she was taking pictures for this blog. So believe me when I say don't skip the anchovies. If you are still skeptical, try less to begin with. The first time I made this recipe I only used 3 anchovies, thinking that 5 would be too overpowering, but I was wrong. The anchovies enhance the flavor of the chicken and the combination of capers, garlic, lemon and anchovies is what makes this so tasty. It can be your secret (as it was mine until Lucy found out :-) ). In the original recipe, Melissa Clark uses red pepper flakes. You can add a pinch if you want, but the flavor is so great as it is, that I don't. The downside to making this dish is now that your reputation as a wonderful cook has been established you will be expected to make more weekday meals like this one.
Heat oven to 350 degrees. Season the chicken thighs with salt and pepper and let them rest while you prepare the anchovy-garlic oil. Mince one of the garlic cloves and set it aside for later. In a large, ovenproof skillet ( I use cast iron) over medium-high heat, add the oil. When the oil is hot, add the 5 smashed whole garlic cloves, anchovies, and capers. Let 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. Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes. Flip the thighs, place the pan in the oven and cook another 5 to 10 minutes, until the chicken is cooked through. When chicken is done, Using an oven mitt as the handle will be hot, take the chicken out of the oven and onto a plate.
Photo by Lucy Alexander
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. Squeeze the remaining lemon half over the chicken and garnish with chopped parsley and serve. Or just eat it out of the pan!
Photo by Lucy Alexander