| Cuisine: Italian | Type: Main Course | Serves: 4 |
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Source:
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Giada page 130 |
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Attributes:
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Comments:
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We always use home made bread crumbs |
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Serving Suggestions:
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Ingredients:
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1/2-cup olive oil 4 chicken thighs 1 tsp. kosher salt 1 anchovy fillet or 1/2 tsp. anchovy paste 1 red bell pepper, cored, seeded and sliced into thin strips 1 shallot, diced small 1/2 cup pitted kalamata olives, roughly chopped 2 tbs. capers, drained and rinsed 1/4 tsp. dried oregano 1 cup dry bread crumbs 1 tbs. flat-leaf parsley leaves, chopped |
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Instructions:
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1. Preheat oven to 425°F. 2. Heat 2 tablespoon of the olive oil in a medium skillet over medium-high heat. Dry the chicken well with paper towels and season evenly on both sides with 1/4 teaspoon salt. Place the thighs in the hot pan, skin-side down, and cook without moving for about 8 minutes or until dark gold brown. Flip the thighs and cook an additional 3 minutes. Transfer the thighs to a baking sheet and roast in oven for 10 to 15 minutes, or until done (160°F). 3. While the chicken roasts, place the same pan over medium heat and add the remaining 2 tablespoons olive oil, (We pour most of the chicken fat off first.) Add the anchovy and mash it with the back of a wooden spoon until it dissolves into the oil. Add the bell pepper and remaining 1/4 teaspoon salt and cook, stirring often, for 5 minutes until cooked through and soft, Stir in the shallots and cook another minute. Add the olive, capers, and oregano to the pan and stir to combine. 4. Sprinkle the bread crumbs over the pepper mixture and stir with a wooden spoon until the bread crumbs have soaked up all the flavored oil. Cook, stirring constantly until the bread crumbs are toasted and the flavors have married, about 3 minutes. Stir in the parsley. Spoon the bread crumb mixture onto a plate. Top with chicken thighs and drizzle any accumulated juices from the baking sheet. |
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Related recipes:
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None |
2023-05-26