Ny Times Garlicky Chicken With Lemon Anchovy Sauce Recipes

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GARLICKY CHICKEN THIGHS WITH SCALLION AND LIME



Garlicky Chicken Thighs With Scallion and Lime image

These tangy chicken thighs are a weeknight alternative to a long, weekend braise. They may not fall entirely off the bone, but the quick simmer in a rich, citrusy sauce yields an impossibly tender thigh that you wouldn't get with a simple sear. Serve with rice, whole grains or with hunks of crusty bread for mopping up the leftover sauce.

Provided by Alison Roman

Categories     dinner, weekday, weeknight, poultry, main course

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds bone-in, skin-on chicken thighs
Kosher salt and freshly ground pepper
1 tablespoon canola oil
1 bunch scallions
1 head garlic, unpeeled and halved crosswise
2 cloves garlic, peeled and finely grated
2 tablespoons fresh lime juice, plus 1 lime
1 tablespoon low-sodium soy sauce

Steps:

  • Season chicken with salt and pepper on both sides.
  • Heat oil in a large Dutch oven or large, high-sided skillet over medium heat.
  • Add chicken, skin-side down and cook, undisturbed, until chicken is crisped and the fat has begun to render, 8 to 10 minutes. Using tongs, carefully flip chicken skin-side up. Cook until golden brown, 4 to 6 minutes.
  • Meanwhile, thinly slice two scallions; set aside.
  • Add both halves of the head of garlic, cut side down, and remaining whole scallions to the pot and season with salt and pepper, tossing to coat in the chicken fat. Cook until scallions are lightly blistered and browned, about 3 minutes. Add grated garlic and stir a minute or two, but do not brown.
  • Add lime juice, soy sauce and 1 cup of water. Bring to a simmer and partly cover. Cook until chicken is completely tender and nearly falling apart on the underside and liquid is reduced by three-quarters, 15 to 20 minutes. Discard the halved head of garlic.
  • Scatter sliced scallion over chicken and using a Microplane or zester, zest lime over. Cut lime into quarters and serve alongside.

Nutrition Facts : @context http, Calories 448, UnsaturatedFat 21 grams, Carbohydrate 10 grams, Fat 32 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 8 grams, Sodium 569 milligrams, Sugar 1 gram, TransFat 0 grams

CHICKEN WINGS WITH GUAJILLO ANCHOVY SAUCE



Chicken Wings With Guajillo Anchovy Sauce image

At Ducks Eatery in the East Village, the chef, Will Horowitz, believes in the bar snack as a maximum-detonation flavor bomb. And he'll go to great lengths to achieve that: Many of the dishes at Ducks, including the restaurant's wings, shown here, depend on labor-intensive rounds of fermenting and smoking. For our version of the recipe, though, we asked him to reel in the effort without cutting back on the flavor. Think of the result (which involves anchovy fillets, Thai fish sauce, guajillo chiles, ancho chiles and ground chamomile) as a stealth way to sneak ambitious gastronomy into your next Super Bowl party.

Provided by Jeff Gordinier

Categories     dinner, lunch, snack, finger foods, main course

Time 15h25m

Yield 4 servings

Number Of Ingredients 26

1/4 cup brown sugar
1/4 cup kosher salt
1/4 cup lemon juice
2 tablespoons granulated sugar
2 tablespoons Thai fish sauce
2 tablespoons soy sauce
1 tablespoon smoked paprika
3 garlic cloves, peeled
Stems from 1 bunch fresh cilantro
16 large whole chicken wings
3 dried guajillo chiles
1 dried ancho chile
5 garlic cloves, peeled
1 small shallot, roughly chopped
1 1/2 teaspoons soy sauce
1 1/2 teaspoons Thai fish sauce
1 1/2 tablespoons freshly ground black pepper
Rinds and pulp of 2 juiced lemons, coarsely chopped
1/4 teaspoon smoked paprika
6 white anchovy fillets
1 tablespoon finely ground chamomile flowers (finely ground pure chamomile "tea" may be used)
1/2 cup fresh lemon juice
1 1/2 teaspoons kosher salt, or to taste
1/4 cup melted clarified butter or ghee
Zest of 1 whole fresh lemon, or finely diced rind of 1 brined lemon
Coarsely chopped leaves from 1 bunch cilantro, for garnish

Steps:

  • In a large bowl, combine the brown sugar, kosher salt, lemon juice, granulated sugar, fish sauce, soy sauce and smoked paprika. Add 2 quarts of water and mix well. Add the garlic, cilantro stems and chicken wings. Mix, cover, and refrigerate for 7 to 14 hours.
  • Remove wings from marinade, rinse and transfer to a sheet pan with a rack. Allow to sit uncovered until dry and slightly tacky to the touch, 30 to 45 minutes.
  • Cut stem and cap off the guajillo and ancho chiles and remove the seeds; if the chiles are very brittle, warm them briefly in a skillet to soften. Sauté in a dry skillet until the skins change color and begin to smoke heavily, 2 to 3 minutes. Transfer to a container and cover with hot water. Soak until softened, 30 to 45 minutes.
  • Drain chiles and place in a food processor. Add garlic, shallot, soy sauce, fish sauce, black pepper, lemons, smoked paprika, white anchovies, chamomile, lemon juice and salt. Purée until smooth.
  • Heat oven to 400 degrees. Brush wings with butter or ghee and roast until the internal temperature reaches 160 degrees, about 20 minutes. (Alternatively, the wings could be smoked with your choice of wood at 225 degrees for 2 1/2 hours.)
  • Baste wings again with butter or ghee, increase oven temperature to 450 and continue to roast until the skins are brown and crispy, 10 to 15 minutes more. (Alternatively, the wings may be deep-fried at 350 degrees until golden brown and crisp, 8 to 10 minutes.) Allow wings to rest at room temperature for 10 minutes.
  • To serve, slather wings with a generous amount of guajillo sauce and top with fresh lemon zest or brined lemon peel and a generous sprinkling of cilantro.

GARLICKY CHICKEN WITH LEMON-ANCHOVY SAUCE



Garlicky Chicken With Lemon-Anchovy Sauce image

There's nothing wrong with a dinner of pan-seared chicken seasoned with salt and pepper. But there's everything right about the same chicken when you add anchovies, capers, garlic and plenty of lemon to the pan. What was once timid and a little dull turns vibrant, tangy and impossible to stop eating. And the only real extra work is chopping the garlic and a little parsley for garnish. In this dish, the cut of chicken is less important than the pungent pan sauce. Most people will probably want to use the workhorse of all poultry dinners, the boneless, skinless breasts. But the thighs cook nearly as quickly, and have a greater margin of error in terms of doneness. Overcook your breasts by even a minute, and you'll get dry, tough meat. Thighs are more forgiving. However, if your family insists on white meat, you can substitute breasts and subtract about 3 minutes from the cooking time. There is no need to mention the anchovies until after people have complimented you on the meal.

Provided by Melissa Clark

Categories     dinner, quick, weeknight, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 1/4 pounds boneless, skinless chicken thighs (4 to 5 thighs)
1 teaspoon coarse kosher salt
Freshly ground black pepper
6 garlic cloves, smashed and peeled
1/4 cup extra-virgin olive oil
5 anchovy fillets
2 tablespoons drained capers, patted dry
1 large pinch chile flakes
1 lemon, halved
Fresh chopped parsley, for serving

Steps:

  • Heat oven to 350 degrees. Season the chicken thighs with salt and pepper and let rest while you prepare the anchovy-garlic oil. Mince one of the garlic cloves and set it aside for later. In a large, ovenproof skillet over medium-high heat, add the oil. When the oil is hot, add the 5 smashed whole garlic cloves, the anchovies, capers and chile. Let cook, stirring with a wooden spoon to break up the anchovies, until the garlic browns around the edges and the anchovies dissolve, 3 to 5 minutes.
  • Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes. Flip the thighs, place the pan in the oven and cook another 5 to 10 minutes, until the chicken is cooked through.
  • When chicken is done, transfer thighs to a plate (be careful, as the pan handle will be hot). Place skillet back on the heat and add minced garlic and the juice of one lemon half. Cook for about 30 seconds, scraping up the browned bits on the bottom of the pan. Return chicken to the pan and cook it in the sauce for another 15 to 30 seconds.
  • Transfer everything to a serving platter. Squeeze the remaining lemon half over the chicken and garnish with chopped parsley. Serve.

Nutrition Facts : @context http, Calories 407, UnsaturatedFat 17 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 1 gram, Protein 45 grams, SaturatedFat 4 grams, Sodium 604 milligrams, Sugar 0 grams, TransFat 0 grams

WEEKNIGHT LEMON CHICKEN BREASTS WITH HERBS



Weeknight Lemon Chicken Breasts With Herbs image

Boneless chicken breasts suffer a bad reputation, owing in large part to their propensity to dry out. The solution here is a lovely bath in an ample amount of olive oil, white wine and lemon, which seasons and tenderizes the chicken. Later, the marinade becomes an easy pan sauce once it cooks with the breasts. Use fresh herbs in the summer; in the winter, dried herbs will do the trick.

Provided by Jennifer Steinhauer

Categories     dinner, easy, quick, weekday, weeknight, poultry, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

4 medium boneless, skinless chicken breasts (about 8 ounces each)
1 1/2 teaspoons kosher salt
1 1/4 teaspoons ground black pepper
1/2 cup olive oil, plus 2 tablespoons
1 lemon, thinly sliced into rounds, seeds discarded
1/4 cup dry white wine
3 garlic cloves, smashed
1 tablespoon dried herbes de Provence, or 3 tablespoons chopped fresh herbs, such as sage, rosemary and thyme

Steps:

  • Season the chicken breasts all over with the salt and pepper. Transfer the chicken to a gallon-size resealable freezer bag. Add 1/2 cup olive oil and the remaining ingredients, press out the air and seal the bag tightly so the chicken is fully submerged. Massage the chicken through the plastic bag to evenly distribute the herbs. Let marinate in the refrigerator for 1 hour or up to 8 hours.
  • In a large, deep skillet with a lid, heat the remaining 2 tablespoons olive oil over medium. Remove the chicken from the marinade, add to the skillet, then pour the lemons and marinade on top. Cook until the chicken is golden on one side, about 8 minutes. Turn the chicken, cover and cook over medium-low until chicken is cooked through, about 7 minutes. Serve chicken topped with lemons and sauce.

Nutrition Facts : @context http, Calories 593, UnsaturatedFat 31 grams, Carbohydrate 3 grams, Fat 40 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 6 grams, Sodium 681 milligrams, Sugar 1 gram, TransFat 0 grams

LEMON-GARLIC SAUCE



Lemon-Garlic Sauce image

Provided by Florence Fabricant

Categories     quick, condiments

Time 30m

Yield 1 1/2 cups

Number Of Ingredients 10

2 cloves garlic, minced
1 tablespoon minced shallot
2/3 cup dry white wine
1/2 cup lemon juice (about 2 lemons)
3 large egg yolks, lightly beaten
2 teaspoons cornstarch
1/4 cup extra virgin olive oil
1/2 cup chicken, fish or vegetable stock, approximately
Salt and freshly ground white pepper
Minced fresh herbs, pesto or other seasoning to taste, optional

Steps:

  • Place garlic and shallots in a small, heavy saucepan. Add wine and simmer slowly until reduced by half and shallots and garlic are soft, about 10 minutes. Remove from heat and stir in lemon juice.
  • Gradually whisk in egg yolks, return to stove and cook, whisking constantly over medium heat, until mixture thickens to the consistency of heavy cream. Do not allow to boil or eggs will curdle.
  • Dissolve cornstarch in 1 tablespoon cold water. Whisk into pan and cook until sauce thickens. Slowly but vigorously whisk in olive oil. Add stock, adjusting the quantity to make the sauce thicker or thinner as desired. Strain sauce into a clean saucepan, pressing on the solids. Season with salt and pepper and add additional seasonings to taste, if desired.
  • To serve hot, reheat, but do not boil. Sauce may also be served at room temperature or chilled.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 18 grams, Carbohydrate 7 grams, Fat 23 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 377 milligrams, Sugar 2 grams

GARLICKY CHICKEN WITH LEMON-ANCHOVY SAUCE



GARLICKY CHICKEN WITH LEMON-ANCHOVY SAUCE image

Categories     Chicken     Fry     Casserole/Gratin

Yield 4 servings

Number Of Ingredients 10

1 1/4 pounds boneless, skinless chicken thighs (4 to 5 thighs)
1 teaspoon coarse kosher salt
Freshly ground black pepper
6 garlic cloves, smashed and peeled
1/4 cup extra-virgin olive oil
5 anchovy fillets
2 tablespoons drained capers, patted dry
1 large pinch chile flakes
1 lemon, halved
Fresh chopped parsley, for serving

Steps:

  • Heat oven to 350 degrees. Season the chicken thighs with salt and pepper and let rest while you prepare the anchovy-garlic oil. Mince one of the garlic cloves and set it aside for later. In a large, ovenproof skillet over medium-high heat, add the oil. When the oil is hot, add the 5 smashed whole garlic cloves, the anchovies, capers and chile. Let cook, stirring with a wooden spoon to break up the anchovies, until the garlic browns around the edges and the anchovies dissolve, 3 to 5 minutes. Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes. Flip the thighs, place the pan in the oven and cook another 5 to 10 minutes, until the chicken is cooked through. When chicken is done, transfer thighs to a plate (be careful, as the pan handle will be hot). Place skillet back on the heat and add minced garlic and the juice of one lemon half. Cook for about 30 seconds, scraping up the browned bits on the bottom of the pan. Return chicken to the pan and cook it in the sauce for another 15 to 30 seconds. Transfer everything to a serving platter. Squeeze the remaining lemon half over the chicken and garnish with chopped parsley. Serve.

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