Chicken thighs are a flavorful, inexpensive weeknight option. This version packs a ton of flavor into a quick recipe that might just become a regular addition to your dinner rotation.
Chicken thighs show up regularly around here. They have more flavor than chicken breasts, and they are much more difficult to dry out when cooking.
Word of warning for the non adventurous: these do contain anchovies. We promise you won't actually taste the anchovies, but it won't be the same without them, so we hope you're willing to go for it - we think you'll be impressed.
So what are you waiting for, view the recipe below, which includes a built in side dish of green beans, and let's get cooking:
- 1 1/2 Boneless Skinless Chicken Thighs
- 3 Anchovies, drained and chopped
- 1 cup Bread Crumbs
- 6 cups Garlic, smashed
- 1/4 cup Fresh Parsley, finely chopped
- 1/4 cup Extra Virgin Olive Oil
- 2 shallots Shallots, thinly sliced
- 1/2 Green String Beans, ends trimmed
In a food processor, combine 2 of the anchovy fillets with the bread crumbs, garlic, parsley and 1/4 cup of the olive oil; process until evenly blended.
Season the chicken thighs with salt. In a large bowl, toss the chicken with the bread crumb mixture. Cover and refrigerate for 15 minutes.
Light a grill or preheat a grill pan. In a pot of boiling, salted water, blanch the green beans until bright green, about 1 minute. Drain and pat dry.
Grill the chicken thighs over moderate heat until they are lightly charred, crisp and cooked through, about 10 minutes per side. Transfer the thighs to a platter.
In a large skillet, heat the remaining 3 tablespoons of olive oil. Add the shallots and the remaining anchovy fillet and cook over moderate heat, stirring occasionally, until the shallots are softened, about 5 minutes. Add the green beans and cook, tossing a few times, until heated through, about 2 minutes. Season the green beans with salt and transfer to a serving bowl. Serve the chicken with the green beans.