Tag: Anchovy

Garlicky Lemony Anchovy Chicken

On By lukephillaryhIn Ode to NYTLeave a comment
Garlic lemon anchovy chicken thighs Melissa Clark recipe
THIS is your weeknight chicken recipe

We love Melissa Clark. And Melissa Clark loves lemon, anchovies, garlic, capers, and chile flakes. Though not all chronicled here, we’ve made enough of her recipes to know these are her go-to pantry ingredients (see Salmon with Anchovy Butter, Fried Lemon Pasta, Seared Lamb Chops). And when a couple, or all, of these elements are combined, they do make for an incredibly quick, simple, and flavorful dinner. This chicken dish is so easy to make it’s almost shockingly delicious. Boring old boneless, skinless chicken thighs are transformed into succulent, tangy, salty, addicting goodness. Enjoy with a hunk of bread to sop up all that amazing pan sauce and you’ll be overwhelmingly satisfied.

Checkout Melissa’s recipe for video instruction!

Ingredients:

  • 4-6 boneless, skinless chicken thighs
  • 1 tsp salt
  • freshly ground pepper
  • 6 garlic cloves (5 smashed and peeled, 1 minced)
  • 1/4 cup olive oil
  • 5 anchovy fillets
  • 2 TBS drained capers
  • 1 large pinch chile flakes
  • 1 lemon, halved
  • freshly chopped parsley, for garnish

Directions:

  1. Heat oven to 350°F. Season chicken thighs with salt n’ peppa.
  2. Prep garlic, anchovies, and capers. Heat a large, ovenproof skillet over medium-high heat, then add the oil, smashed garlic cloves, anchovies, capers, and chile flakes. Let cook for 3-5 minutes, until garlic has browned around the edges. Stir with a wooden spoon to break up the anchovies (they will disintegrate).
  3. Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes. Flip the chicken, place the pan in the oven and cook for an additional 5 to 10 minutes, until the chicken is cooked through.
  4. When chicken is done, remove from the oven. Transfer chicken to a plate and return the skillet to the stove on medium heat. Add the minced garlic and lemon juice and cook for 30 seconds. Return the chicken to the skillet and garnish with parsley.

Details: Serves 2-4 (maybe Luke and I were just really hungry but we each had at least 2 chicken thighs)

Chicken Caesar Salad

On By lukephillaryhIn ClassicoLeave a comment
Chicken Caesar Salad dressing
Emily Gilmore would approve

This recipe reminded Hillary of a lesser known, but quintessential exchange between Emily Gilmore and Luke Danes of Gilmore Girls.  The scene’s setting is none other than Luke’s diner, of course:

Emily: How is your Caesar salad prepared?

Luke: I’d have to call Paul Newman and ask him

This dressing is not inspired by Mr. Newman’s and we think would definitely meet Emily’s standards in both safety and taste.

Ingredients – dressing:

  • 2 garlic cloves
  • 5 anchovy fillets
  • 1 tsp dijon mustard
  • 1 TBS red wine vinegar
  • 1 tsp lemon juice
  • 1 egg – coddled
  • 5 TBS olive oil

Ingredients – chicken:

  • 1 – 1 1/2 lbs boneless, skinless chicken breasts (obvi)
  • 2 TBS salt **for brine!
  • 2 cups water **for brine!
  • Seasoning: salt, pepper, red pepper flakes (a dash), squeeze of lemon

Directions:

  1. Brine Chicken: Dissolve 2 TBS salt in 2 cups water in a medium size container or big ziploc bag.  Submerge chicken breasts, cover or seal, and let sit for at least 30 minutes.  You can do this a couple hours ahead.  Refrigerate if brining over 30 minutes.  When finished brining, pat dry.
  2. Prep chicken: Cut into thin slices, moving from top to bottom.  Season with salt, pepper, and red pepper flakes.
  3. Cook: Warm 1-2 TBS olive oil in a skillet over medium heat.  Add chicken.  Cook for 5-6 minutes making sure to flip chicken pieces at least one.  Finish with a squeeze of lemon then set aside to cool.
  4. Dressing / anchovies + garlic: Dice up anchovies and garlic then chop and mash together, either in a mortar and pestle or on a cutting board with the edge and blade of your knife.*
  5. Dressing / acids: Transfer anchovy and garlic to a bowl and add vinegar, dijon, and lemon juice. Whisk.
  6. Dressing / coddle egg: Get some water boiling (just enough to cover an egg).  While waiting, with a pin poke a hole in the broad side of the egg.  Carefully drop the egg into the boiling water and let cook for 60-90 seconds.*  Remove from boiling water and run cold water over to cool.  Then crack the egg into bowl with mix.  Make sure to scrap out everything – all the white bits!  Whisk.
  7. Dressing / olive oil: Slowly add olive oil to the bowl, either vigorously whisking or blending.
  8. Chill dressing for 5 minutes.  It can keep for about 3 days.
  9. Combine! Combine dressing and chicken with romaine (or kale, though kale requires extra dressing, you’ll have enough), plenty of parm, cracked pepper, and croutons too if you like!

Details: Serves 2-4, add more chicken to feed extra people!

*Note 1: A mortar and pestle can be used to make dressing in its entirety.  You can also mix in a food processor, with a whisk, or hand blender.

*Note 2: In the printable recipe coddling time is written as 30 seconds – this is incorrect!  60-90 is recommended.

To print the recipe, click here: Chicken Caesar Salad