This is based on a recipe from Melissa Clark at the NY Times.
Ingredients
- 4 boneless, skinless chicken thighs (one Costco pack)
- 6 garlic cloves coarsely chopped
- 1/4 cup EVOO
- 5 anchovy fillets
- 3 tablespoon capers (drained)
- 1 lemon, halved
- 1 cup chicken stock
- Pinch red pepper flakes
- Chopped fresh parsley
- Salt
- Ground black pepper
Directions
- Preheat oven to 350F
- Heat oil in large skillet over medium-high.
- Season chicken with salt and pepper. Cook chicken until nicely browned. About 5-7 minutes per side.
- Remove chicken to casserole dish.
- Reduce heat to medium and add garlic and anchovies. Cook for about 5 minutes stirring frequently to break up anchovies.
- Squeeze juice of lemons into pan and put the lemons into the dish with the chicken. Add the chicken stock and deglaze the pan.
- Add the capers and red pepper. Reduce the sauce for about 2 minutes.
- Pour the sauce into the dish over the chicken.
- Bake the chicken for about 10 minutes until cooked through. Remove from oven.
- Optionally, transfer the chicken to a serving plate.
- Sprinkle with parsley.