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

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Notes about this recipe

  • crysta_63qusi on May 21, 2026

    We make this a few times a year and it's always good. Simple, fast, and more than the sum of its parts. I always serve it over a grain to soak up the sauce.

  • SpatulaCity on January 11, 2024

    We loved this and would make again. One change - we used skin on, bone in thighs, so cooked them skin side down until browned and crispy before flipping and finishing in the oven. I could see adding extra capers and garlic if so desired. We served with green beans and the “sauce” was excellent over those as well.

  • Apepin on February 08, 2023

    We all liked this. It was quick and tasty. Served with orzo.

  • Lu1950s on February 23, 2022

    This was really tasty. It took me forever to debone and skin my 3 pounds of chicken thighs. I doubled the recipe (not olive oil; used 2 Tbsp/skillet) and had two 12" skillets going at once. I increased the sauce at the end with a some white wine and a little butter. Served over rice.

  • snoozermoose on December 05, 2021

    I made this when it appeared on the NY Times site. It's very easy and tasty, especially for anchovy lovers. What stops me from making it more is how heavy on the oil it is. Makes it kinda messy and heavy-feeling.

  • 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.

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