Anchovy chicken with lemon and capers from Dinner: Changing the Game (page 46) by Melissa Clark

  • capers
  • chicken thighs
  • garlic
  • lemons
  • dried red pepper flakes
  • canned anchovies in oil

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Wende on September 20, 2021

    Fast, delicious. I've made this too many times to count. Any leftover chicken is spectacular in a kale salad (with parmesan cheese and toasted pine nuts) the next day.

  • MissKoo on July 16, 2021

    This was fast and easy to put together, a good weeknight dinner. Tasty enough, but not wowed as I'd anticipated I would be. Not sure if the problem was the anchovies I was using up that were admittedly way past expiration date, using cast iron instead of a different sauté pan, or too high expectations. Plan to use the leftovers cut up over salad. Will try this again with fresher anchovies, using a different pan, and with yogurt as suggested in sfcarole's note.

  • sfcarole on May 23, 2020

    I've been working my way through Clark's Dinner: Changing the Game chicken recipes and I just got around to trying this last night. Most of the recipes are easy and very flavorful. This one was no exception. I rough chopped the anchovies to help in their dissolving and I chopped the capers to give more of their flavor per bite. Everything else was done as directed. It took 10 minutes in the oven. We both loved it and I'll make it again. Oh, and I served it with a dollop of plain yogurt mixed with salt & pepper and some of the minced garlic. She suggests this topping in other recipes and I find myself using it on many meat preparations.

  • westminstr on April 15, 2019

    Made as written and loved it. Truly fast and very tasty - a real weeknight winner.

  • purrviciouz on January 30, 2019

    We loved this and it was really fast and delicious weeknight dinner. I didn't have bread so I added pasta to the pan sauce before adding the chicken back. I mashed the anchovies with mortar and pestle to a paste to avoid any leftover anchovy chunks. Will definitely make this again. I might add more capers next time.

  • hughb on November 27, 2018

    Delicious, fast, and easy.

  • FJT on June 25, 2017

    This was easy and delicious. I would have enjoyed it more had I not burned my hand despite the warning in the recipe - next time I'm finishing it on the stove top rather than in the oven!!

  • Astrid5555 on April 02, 2017

    We had mixed reactions to this dish. While I have to admit that I liked the sauce by itself (did not have any capers to add, so only garlic, anchovies and lemon), I and younger son did not much care for it with the chicken (used boneless skinless thighs). However, husband and older son loved it.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.