Anchovy Chicken

• 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

1. 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.
2. Add chicken and cook 5-7 minutes. Flip chicken and cook in oven for another 5-10 minutes.
3. 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.

chicken thighs, salt, black pepper, garlic, olive oil, anchovy, capers, red chili flakes, lemon halved, parsley

Taken from www.epicurious.com/recipes/member/views/anchovy-chicken-5b1b07f318f10d6be39984cd (may not work)