Garlicky Chicken with Lemon-Anchovy Sauce and Green Beans

This recipe from the New York Times Cooking section has amazingly rich flavor and makes a satisfying Fall dinner.

Garlicky chicken with lemon-anchovy sauce and green beans

Makes 4 servings

Ingredients as listed in recipe*
1-1/2 lbs green beans, trimmed
1/2 sweet onion, sliced lengthwise into 1/4" slices
Olive oil, salt and pepper

*Note that we reduced the olive oil used to 3 tbsp rather than 1/4 cup.

Preparation:

  1. Follow instructions in steps 1 and 2 of recipe to prepare anchovy-garlic oil and brown chicken thighs.
  2. While chicken cooks in oven, heat water in a vegetable steamer and steam green beans for 5 minutes.
  3. While the green beans are steaming, heat 1 tbsp olive oil over medium high heat. Sautee onion slices until golden brown and slightly crispy. Add steamed green beans and toss to blend flavorts.
  4. Follow step 3 of recipe to finish chicken. Serve with green beans as a side.

Note - If two people are working on this meal, it works well for one to do the prep work while the other cooks the chicken and green beans.


Donna Whitlock

Donna Whitlock


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