Chicken Thighs with Garlicky Crumbs and Snap Peas

• 5 oil-packed anchovy fillets, drained and chopped
• 2 cups fresh bread crumbs
• 12 garlic cloves, smashed
• 1/2 cup finely chopped flat-leaf parsley
• 1/2 cup plus 3 tablespoons extra-virgin olive oil
• 2 1/2 pounds skinless, boneless chicken thighs
• Salt
• 1 pound sugar snap peas
• 3 medium shallots, thinly sliced

1. In a food processor, combine 4 of the anchovy fillets with the bread crumbs, garlic, parsley and 1/2 cup of the olive oil; process until evenly blended.
2. Season the chicken thighs with salt.
3. In a large bowl, toss the chicken with the bread crumb mixture.
4. Cover and refrigerate for 15 minutes.
5. Light a grill or preheat a grill pan.
6. In a pot of boiling, salted water, blanch the snap peas until bright green, about 1 minute.
7. Drain and pat dry.
8. Grill the chicken thighs over moderate heat until they are lightly charred, crisp and cooked through, about 10 minutes per side.
9. Transfer the thighs to a platter.
10. In a large skillet, heat the remaining 3 tablespoons of olive oil.
11. Add the shallots and the remaining anchovy fillet and cook over moderate heat, stirring occasionally, until the shallots are softened, about 5 minutes.
12. Add the snap peas and cook, tossing a few times, until heated through, about 2 minutes.
13. Season the snap peas with salt and transfer to a serving bowl.
14. Serve the chicken with the snap peas.

anchovy, bread crumbs, garlic, flatleaf parsley, extravirgin olive oil, skinless, salt, sugar, shallots

Taken from www.foodandwine.com/recipes/chicken-thighs-garlicky-crumbs-and-snap-peas (may not work)