Garlic Chicken with a Lemon Anchovy Pan Sauce. (PERFECT WEEKNIGHT MEAL! ) 🥰

This recipe is sure to impress. The dish is made with juicy chicken thighs that are seasoned and cooked in a flavorful pan sauce made from garlic, anchovies, lemon and capers. It's the pan sauce brings everything together. This recipe is easy to make and is perfect for a weeknight dinner or a special occasion. Gather your ingredients and get ready to make a dish that your family and friends will love.
Ingredients:
Skinless, Boneless Chicken Thighs (approx. 5 thighs)
Salt and Black Pepper, to taste
6+1 Garlic Cloves, 6 smashed, 1 minced
1/4 cup Olive Oil
5 Anchovy Fillets
2 Tbsps Drained Capers, patted dry
1/2 Tsp Red Pepper Flakes
1 Lemon Halved. One half juiced
Fresh Roughly Chopped Parsley
Directions:
1. Heat oven to 350 degrees.
2. Season the chicken thighs well with salt and pepper
3. Smash 5 cloves of garlic. Mince one cloves and put it aside.
4. Put a 12 inch ovenproof pan over medium-high fire and add the oil.
5. When the oil is ready, add the 5 smashed garlic cloves, the anchovies, capers and red pepper flakes.
6. 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.
7. Stir everything together and cook for 4 to 6 minutes until the garlic is nicely browned and the anchovies have dissolved into the sauce.
8. Seat your chicken well in the sauce. Give them a little wiggle if you need to.
9. Let them cook undisturbed for about 7 minute. However, you should move the sauce about so nothing burns.
10. After 7 minutes check to see if the chicken comes easily away from the pan and are nice and brown on the underside.
11. Flip the chicken thighs over and transfer the entire pan to the center rack of your preheated oven.
12. Cook for an additional 10 minutes until the chicken is cooked through and nicely browned.
13. Remove the pan from the oven and transfer the chicken to a plate. Be careful that handle is hot.
14. Transfer the chicken thighs to a plate.
15. Turn the fire back on under your pan. Add the minced garlic and the juice from half of the lemon. Use a wooden spoon to scrape up any bits from the bottom of the pan and cook for about a minute to incorporate them into the pan sauce.
16. Return the chicken and its juices back in to the pan and cook for another 1-2 minutes and it’s ready.
17. Transfer that chicken onto a serving platter, pour that delicious pan sauce over the top. Squeeze the remaining half of the lemon over it, and sprinkle some parsley to make it look pretty.
18. Enjoy!
Shot on the Sony a7sIII (main) and iPhone 14 Pro Max (top).
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[@GalleyoftheSun]

Amazing looking dish! Totally agree with the addition of the anchovy. It adds an incredible umami.

[@5thandoverland]

Beautiful!

[@catalinatreats]

This sounds so great. I couldn make this work on carnivore 😊

[@justcookthedamnfood]

I'm in, this turned out delicious looking.

[@stirthepot2022]

Great recipe, you got a sub from me. Hope to stay connected fellow chef!!