{"id":41,"date":"2018-05-13T15:25:12","date_gmt":"2018-05-13T15:25:12","guid":{"rendered":"http:\/\/trialbyfryer.com\/?p=41"},"modified":"2018-09-27T18:37:28","modified_gmt":"2018-09-27T18:37:28","slug":"garlicky-chicken-with-lemon-anchovy-sauce","status":"publish","type":"post","link":"https:\/\/trialbyfryer.com\/2018\/05\/garlicky-chicken-with-lemon-anchovy-sauce\/","title":{"rendered":"Garlicky Chicken with Lemon Anchovy Sauce"},"content":{"rendered":"

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Whew, there’s a lot of pressure for a first post! Which is why I’m turning to the tried-and-true, classic, utterly foolproof Melissa Clark for some support. I love the New York Times Cooking section, but Melissa Clark is always dependable, relatable, and makes the most approachable videos. This particular chicken dish is bright, salty, flavorful, and oh so easy. It takes a bit of time with the cooking, but it\u2019s mostly dead time waiting for the chicken to brown \/ cook, etc., and the food prep is minimal. The anchovies are magical, adding a umami, robust flavor to the dish – do not skip them! They don’t make the resulting dish taste fishy at all. Also, if you happen to have a can of sardines in your cupboard and are wondering whether sardines and anchovies are similar and you can substitute them… they’re not. You can’t<\/a>.<\/p>\n