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Chicken with anchovies, lemon and rosemary from A Bird in the Hand: Chicken Recipes for Every Day and Every Mood (page 36) by Diana Henry

  • chicken thighs
  • rosemary
  • garlic
  • lemons
  • chilli flakes
  • dry white wine
  • anchovies
  • banana shallots

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Notes about this recipe

  • Astrid5555 on April 17, 2016

    The best thing about this dish are the shallots and the sauce to which I had to add some more liquid after about 20 minutes since it browned too quickly. The chicken thighs had a crispy skin and were ok, but nothing special.

  • veronicafrance on January 02, 2016

    This is the first recipe I've tried from this book, and we enjoyed it. Just the sort of recipe I like -- a bit of prep, then stick it in the oven and go away till it's done. I didn't do it exactly as written -- this was because my piri-piri dried chiles are so hot that when I tasted for seasoning, even though I only used one, the chile was so overpowering that I stirred in a spoonful of cream to soften the flavour. The sauce was delicious and the chicken skin nicely crisped.

  • TrishaCP on November 29, 2015

    I made some changes out of necessity (boneless chicken thighs) and forgetfulness (forgot the garlic and lemon zest at the end), but I wasn't wowed by this dish. It was perfectly fine and tasty enough, but I probably wouldn't make it again. (Maybe the garlic and lemon zest at the end make all of the difference.) I agree the anchovies are not detectable.

  • Gio on October 30, 2015

    For this delicious chicken we used four whole chicken legs, thighs and drums separated. I included 1/2 tsp crushed red pepper flakes.. Ours could have cooked a smidge longer but that's easily corrected next time. Loved all the flavors.

  • Jane on September 09, 2015

    This was an easy weeknight dinner. My thighs didn't brown like in the photo. I seem to have this issue with DH recipes - my chicken pieces seem to throw off a lot more liquid so they poach rather than roast. But they tasted good. The anchovy flavor is very subtle - I don't think anchovy haters would detect it.

  • hillsboroks on June 29, 2015

    Lovely weeknight recipe with loads of subtle flavor. I only had boneless skinless chicken thighs on hand but they worked just fine. I also had to sub slivered Vidalia onion for the shallot but they were sweet and savory and complimented the anchovy lemon flavor in the sauce. I reduced the time in the oven to 30 minutes and it was just right.

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