Anchovy Chicken

Anchovy Chicken could be just the dairy free and pescatarian recipe you've been looking for. This recipe serves 2. For $10.25 per serving, this recipe covers 52% of your daily requirements of vitamins and minerals. This main course has 1089 calories, 35g of protein, and 32g of fat per serving. A mixture of garlic, shallots, string beans, and a handful of other ingredients are all it takes to make this recipe so tasty. 8 people have tried and liked this recipe. It is brought to you by Food Fanatic. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is amazing. Tarragon Chicken with Anchovy Cream, Chicken Pasta With Anchovy Rosemary Sauce, and Anchovy Gremolata are very similar to this recipe.

Servings: 2

 

Ingredients:

Equipment:

Cooking instruction summary:

 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. 

 

Step by step:

1.  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.

2. 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.

3. Transfer the thighs to a platter.In a large skillet, heat the remaining 3 tablespoons of olive oil.

4. Add the shallots and the remaining anchovy fillet and cook over moderate heat, stirring occasionally, until the shallots are softened, about 5 minutes.

5. 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.

6. Serve the chicken with the green beans. 

Nutrition Information:

covered percent of daily need