MSGID: 1:396/45.0 66f49e60   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Garlicky Chicken w/Lemon-Anchovy Sauce   
    Categories: Poultry, Citrus, Seafood, Chilies   
         Yield: 4 servings   
       
     1 1/4 lb Boned, skinned chicken   
              - thighs   
         1 ts Coarse kosher salt   
              Fresh ground black pepper   
         6 cl Garlic; smashed, peeled   
       1/4 c  Extra-virgin olive oil   
         5    Anchovy fillets   
         2 tb Drained capers; patted dry   
         1 lg Pinch chile flakes   
         1    Lemon; halved   
              Fresh chopped parsley; to   
              - serve   
       
     Set oven @ 350ºF/175ºC.   
        
     Season the chicken thighs with salt and pepper and let   
     rest while you prepare the anchovy-garlic oil. Mince one   
     of the garlic cloves and set it aside for later. In a   
     large, ovenproof skillet over medium-high heat, add the   
     oil. When the oil is hot, add the 5 smashed whole garlic   
     cloves, the anchovies, capers and chile. Let cook,   
     stirring with a wooden spoon to break up the anchovies,   
     until the garlic browns around the edges and the   
     anchovies dissolve, 3 to 5 minutes.   
        
     Add the chicken thighs and cook until nicely browned on   
     one side, 5 to 7 minutes. Flip the thighs, place the pan   
     in the oven and cook another 5 to 10 minutes, until the   
     chicken is cooked through.   
        
     When chicken is done, transfer thighs to a plate (be   
     careful, as the pan handle will be hot). Place skillet   
     back on the heat and add minced garlic and the juice of   
     one lemon half. Cook for about 30 seconds, scraping up   
     the browned bits on the bottom of the pan. Return   
     chicken to the pan and cook it in the sauce for another   
     15 to 30 seconds.   
        
     Transfer everything to a serving platter. Squeeze the   
     remaining lemon half over the chicken and garnish with   
     chopped parsley. Serve.   
        
     By: Melissa Clark   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
        
     Yield: 4 servings   
       
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