Name: Garlicky Lemon-Anchovy Chicken
Total time: 30 min
Yield: 2 to 3 servings
Cuisine: United States
Ingredients: 565 g boneless skinless chicken thighs, 4 or 5; 1 tsp kosher salt; black pepper; 10 garlic cloves, smashed and peeled; 55 g good olive oil; 5 anchovy fillets, such as Ortiz; 2 tbsp drained capers, patted dry; a pinch of chile flakes; 2 lemons; 30 g cold butter; chopped parsley, to finish

Method

Heat the oven to 350°F (175°C). Season the boneless skinless chicken thighs (565 g1¼ lb) with the kosher salt (1 tsp) and pepper and let them sit while you prep.
Mince 2 of the garlic cloves (10) and set them aside. Leave the rest whole.
Heat the olive oil (55 g¼ cup) in a cast-iron or other ovenproof skillet over medium-high. Add the whole garlic, the anchovy fillets (5), capers (2 tbsp) and chile flakes. Cook 3 to 5 minutes, breaking up the anchovies with a wooden spoon, until the garlic browns and the anchovies dissolve.
Add the chicken and brown it 5 to 7 minutes on one side. Flip, then move the skillet to the oven for 5 to 10 minutes, until the chicken reaches 165°F.
Pan sauce. Move the chicken to a plate. Set the pan back on the stove over medium heat; the handle is hot. Add the minced garlic and the juice of 1 lemon and cook 30 seconds, scraping the bottom. Off the heat, swirl in the butter (30 g2 tbsp) until the sauce is glossy.
Return the chicken to the pan and turn it in the sauce. Squeeze over the juice of half the second lemon, taste, and add more if you like. Finish with parsley.

Notes

Anchovies melt away completely. The sauce tastes deep and savory, not fishy.
To serve. Butter lettuce dressed with olive oil and lemon, sautéed white beans or roast potatoes.