Ingredients
1 1/2 pounds chicken thighs, boneless and skinless
1 teaspoon Kosler salt
1 black pepper to taste
6 garlic, smashed ( 1 minced)
1/4 cup olive oil
5 anchovy fillets
2 tablespoon capers drained and patted dry
1 red chili flakes, pinch
1 lemon halved
1/4 cup parsley, chopped
Preparation
Heat oven 350 degrees, season chicken with salt and pepper. Minced one garlic and set aside. In a large skillet over mid. high heat, add oil and 5 garlic, anchovies, capers and chiles. Let cook, stirring to break up anchovies 3-5 minutes.
Add chicken and cook 5-7 minutes. Flip chicken and cook in oven for another 5-10 minutes.
Transfer to a plate and place pan back on heat. Add the minced garlic and juice from 1/2 a lemon. Cook 30 seconds, scraping brown bits from bottom of pan.
