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    Tuesday, July 11, 2017

    Garlicky Chicken With Lemon-Anchovy Sauce and Spinach

    Who doesn't like Roasted Juicy Lemony Garlic Chicken
    The anchovies add that extra "je ne sais quoi"
    So please add them, even if you are not keen on anchovies
    Just think of extra seasoning
    I found this on the NY Times Cooking Page, recipe attributed to Melissa Clarke
    It's more or less true to the recipe
    BUT, I added some spinach for colour and goodness
    Also the recipe called for Boneless, Skinless Thighs
    Noooo we want the bone and the skin for that extra flavour
    Plus, if you are not calorie counting, there is the gorgeous skin to eat
    AND the bones to suck, the best bit I reckon
    Ingredients for 4 people

        4 large chicken thighs, Skin on, Bone in
        1 teaspoon coarse kosher salt
        Freshly ground black pepper
        6 garlic cloves, smashed and peeled
        ¼ 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

    1 bag spinach, broken up

    Heat oven to 175C
    Season the chicken thighs with salt and pepper
    and let 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 over medium-high heat, add the oil.
    When the oil is hot, add the 5 smashed whole garlic cloves,
    the anchovies, capers and chili.
    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 skin down 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 remaining 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.
    Transfer the chicken to a warm serving plate
    Add spinach to the pan
    Cook for 2-3 minutes, till spinach wilts

    Squeeze the remaining lemon half into the pan and
    pour everything over the chicken
    Goes well with Potato Bake


    Lisa Johnson said...

    Looks good! I have to remember to use capers more!

    Gilli Wrightson said...

    Lisa very tasty.

    Choo Say said...

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