{"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

\"Anchovies <\/a>
Anchovies are dissolving and frying in olive oil with garlic, capers, and crushed red pepper. <\/div> <\/div> <\/div>
\"Sear <\/a>
Sear chicken in all that fragrant oil <\/div> <\/div> <\/div> <\/div> <\/div>\n

I doubled the recipe for leftovers and also because I conveniently had 10 anchovy fillets in my tin. The recipe calls for chicken thighs, but Melissa Clark says you can substitute breasts (and subtract 3 minutes off the final cooking time). I also imagine it would be delicious with drumsticks or even whole chicken wings as well. I also coarsely chop the garlic because I like eating roasted garlic pieces with my chicken, but if you don\u2019t particularly care either way, you can just leave them smashed and it\u2019s even less food prep.<\/p>\n

\"Flip <\/a>
Flip chicken when browned <\/div> <\/div> <\/div>
\"After <\/a>
After finishing in the oven, add lemon juice and more garlic <\/div> <\/div> <\/div> <\/div> <\/div>\n

When you’re done and the kitchen is fragrant with garlic and lemon, please serve this with crusty bread, buttery noodles, rice, or some other mild carb to soak up all that delicious sauce. You will have a lot of it, and trust me – none of it should be wasted! We ate it with basmati rice and roasted vegetables. You’ll have time to prep and cook some simple sides such as these while the chicken is cooking, and should be able to get a balanced, restaurant-worthy dinner on the table in under an hour. This chicken is definitely a weeknight staple in our household!<\/p>\n

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Servings<\/th>Fuss Factor<\/th>Total Time<\/th>Prep Time<\/th>Cook Time<\/th>\n<\/tr>\n<\/thead>\n
4-6<\/td>2-3*<\/td>50 minutes<\/td>25 minutes**<\/td>25 minutes<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n
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Garlicky Chicken with Lemon Anchovy Sauce<\/h2>\n\t
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Adapted from the New York Times<\/a><\/p>\t<\/div>\n\t

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Ingredients<\/h3>\n\t\t\t\t
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