I love Melissa Clark's recipes in The New York Times. Here, Stacey of Stacey Snacks adds broccoli to give it some color and make it a one-dish meal!
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.
Recipe and photos via staceysnacksonline.com