Chicken w/ Anchovies, Lemon & Capers

This recipe started out as Melissa Clark's Chicken Thighs w/ Anchovy & Caper Sauce.
One of those Pinterest sensations that everyone has tried except me.

A few ingredients, supposed to make a gorgeous pan sauce that will have you addicted, like "crack" some bloggers said.

I followed Melissa's directions, but couldn't stop there.
I had to add steamed broccoli to the pan and cut the chicken thighs into pieces with the back of my wooden spoon.

Ah, much better.

Now I have a sort of stew with this wonderful garlicky, caper and anchovy sauce coating the chicken thighs and the broccoli!

Ok, now I'm happy.

DELICIOUS, and all in one pan.

(this is what the dish looks like without the broccoli)

Melissa Clark's Chicken Thighs w/ Anchovy & Caper Sauce: (adapted from the NY Times)

1 1/4 pounds boneless, skinless chicken thighs (6 thighs)
1 teaspoon coarse kosher salt
Freshly ground black pepper
6 garlic cloves, smashed and peeled (5 smashed, 1 minced for later)
1/4 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
steamed broccoli florets (optional)

Preheat oven to 350F.

Season the chicken thighs with salt and pepper and let rest while you prepare the anchovy-garlic oil.

In a large, ovenproof skillet over medium-high heat, add the oil. When the oil is hot, add the smashed whole garlic cloves, the anchovies, capers and hot pepper flakes. 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, transfer thighs to a plate (be careful, as the pan handle will be hot).
Place skillet back on the heat and add minced garlic and the juice of one lemon half. It will sizzle and make a mess of your stove.

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.

If you are using broccoli, then make sure you have steamed it prior (you can steam the florets in the microwave with some water for 5 minutes). Now is the time to throw in your broccoli with the chicken and toss all that good sauce around to coat everything.

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

and don't forget the toasted ciabatta slices to mop up the amazing sauce with!



Myra said…
I have made Melissa Clark's original recipe, I added potatoes to the pan, but I love the broccoli idea.
So simple and satisfying.
Natalia said…
I have made this Melissa Clark recipe many times and it is a favorite in our household (my kids still don't know there are anchovies here!). Your addition of broccoli sounds good, as you really add the veggies to an already fab dish. Will try it your way the next time around.
Anonymous said…
Sorry Ms. Snacks, I don't know how to 'comment' on Instagram, but that Easter pie, c'est magnifique!
Stacey Snacks said…
You are a smartie, just type your comment in the box underneath the photo.........
Easter pie will be on next week.....w/ some Passover recipes......stay tuned.

Ciao Chow Linda said…
Thanks for reminding me of this recipe, which I have yet to try. Other family members have made it and loved it, and I know I will too.
Jessica C. said…
I've been making everything you post because your food is THAT good - EVERY TIME. You're saving me so much time and my marriage is only getting better because I have a happy, well fed man at home!!! ;)

This one was again a hit - and my neighbor, who is a new mom with a husband in Afghanistan :( - gets all these dinners too. She loves them also. Thank you thank you!!!
Stacey Snacks said…
Thank you!!! Xo