Today we are going to take a look at a recipe for boneless, skinless chicken thighs that is truly delicious and that is in part inspired by Puttanesca-style pasta sauces.
This is made stove-top and can be done either in a large saucepan or in a Dutch Oven for larger quantities. We will be using a Dutch Oven and using measurements for making around 10-12 thighs.
First, season your chicken thighs liberally with black pepper and with sea salt to taste. Heat some olive oil over medium-high heat in your saucepan/Dutch Oven and then brown the thighs (in batches) for about 3 minutes a side.
Remove the thighs when browned and set aside on a platter.
Do not drain any of the remaining oil or juices. Add to it some more oil if needed, bring back to a sauteing heat and then add 8 minced cloves of garlic, 8 anchovy fillets, a teaspoon of red chili flakes (or to taste) and a small jar of capers. Stir constantly while trying to break-up and dissolve the anchovies and brown the garlic. This should take around 3-5 minutes.
When this is done, put the chicken back in the Dutch Oven, add enough chicken stock to just cover the chicken. Also add the juice of 1 lemon. Bring to a boil, reduce heat, cover and simmer the chicken until done, normally around 30-40 minutes.
This is a tart and very flavourful chicken dish that pairs especially well with vinho verde or other chilled white wines.
I like to serve it on top of rice, in its sauce, with some sliced baguette style bread on the side.
Enjoy.
See also: Slow Cooker Seasoned Whole Chicken
See also: Sauteed Seasoned Chicken Breasts in a Garlic Mushroom Sauce
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