3.7 20

Chicken Thighs with Garlicky Crumbs and Snap Peas

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  • Servings: 4

Before grilling chicken thighs, Mario Batali crusts them with a simple and delectable combination of garlic, bread crumbs, parsley, and--a surprise ingredient--anchovy fillets, which add a salty, complex flavor.


slideshow  More Chicken Thigh Recipes


KEY: Spring, Summer, Master Cook, Grilling/Barbecuing, Barbecue/Cookout, Dinner Party, Italian, Staff Favorites

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  • 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

How to make this recipe

  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. In a large bowl, toss the chicken with the bread crumb mixture. Cover and refrigerate for 15 minutes.
  3. Light a grill or preheat a grill pan. In a pot of boiling, salted water, blanch the snap peas until bright green, about 1 minute. Drain and pat dry.
  4. 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.
  5. 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 snap peas and cook, tossing a few times, until heated through, about 2 minutes. Season the snap peas with salt and transfer to a serving bowl. Serve the chicken with the snap peas.

Suggested Pairing

A rich white will bring out the flavor of these smoky chicken thighs. Try an Italian Orvieto.

Contributed By Photo © Lucy Schaeffer Published May 2008

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