Mario Batali'S Chicken Thighs With Garlicky Crumbs And Snap Peas Recipe

• 5 oil-packed anchovy fillets
• 10-12 garlic cloves, smashed
• 1/2 cup finely chopped flat-leaf parsley
• 1/4 cup plus 3 tablespoons extra-virgin olive oil
• 2 cups fresh breadcrumbs, made from crusty European-style bread
• 2 1/2 pounds boneless, skinless chicken thighs
• salt
• 1 pound sugar snap peas, ends trimmed
• 3 medium shallots, thinly sliced

1. In a food processor, pulse 4 of the anchovy fillets, garlic, parsley, and 1/4 cup of olive oil until finely chopped. Add the breadcrumbs and pulse until evenly blended.
2. Season the chicken thighs with salt, then coat with the breadcrumb mixture. Cover and refrigerate for 15 minutes.
3. Meanwhile, prepare a grill or grill pan. Bring a large pot of salted water to boil, add the snap peas, and blanch until bright green, about 1 minute. Drain and pat dry.
4. In a large (12-inch) skillet, heat the remaining olive oil until shimmering. Add the last anchovy fillet and break it up with a wooden spoon until it "melts" into the oil. Add the shallots and cook until soft and caramelized, about 5 minutes. Add the snap peas and toss to coat. Cook until heated through, then season with salt.
5. Grill the chicken thighs until they are crisped and cooked through, 3-5 minutes per side depending on the heat. Serve with the snap peas.

anchovy, garlic, flatleaf parsley, extravirgin olive oil, fresh breadcrumbs, chicken, salt, sugar, shallots

Taken from www.seriouseats.com/recipes/2012/08/dinner-tonight-mario-batalis-chicken-thighs-w.html (may not work)