🍋 Garlicky Chicken with Lemon–Anchovy Sauce

 

🍋 Garlicky Chicken with Lemon–Anchovy Sauce (Stovetop version)

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Serves 2–3

Ingredients

• 4–5 boneless, skinless chicken thighs (about 600 g)

• Salt and pepper

• 6 garlic cloves (5 smashed, 1 minced)

• ¼ cup olive oil

• 5 anchovy fillets

• 2 tbsp capers, drained

• A pinch of chilli flakes

• 1 lemon (half for juice, half for squeezing at the end)

• Chopped parsley (optional)

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Method

2. Season chicken with salt and pepper.

3. Make the sauce base:

   • Heat olive oil in a large frying pan over medium heat.

   • Add the 5 smashed garlic cloves, anchovies, capers, and chilli flakes.

   • Cook 3–5 minutes, stirring and mashing until the anchovies dissolve and garlic edges turn golden.

4. Cook the chicken:

   • Push the garlic mixture to one side and add the chicken thighs.

   • Cook about 6–7 minutes per side, until nicely browned and cooked through (cover for a few minutes if needed to keep moisture in).

5. Finish the sauce:

   • Remove chicken to a plate.

   • Add the minced garlic and juice of half a lemon to the pan, scraping up any browned bits.

   • Simmer for 30 seconds.

   • Return chicken to the pan, turn to coat in the sauce for another 30 seconds.

6. Serve:

   • Transfer to a plate, squeeze the other half of the lemon over, and sprinkle with parsley.