Later On

A blog written for those whose interests more or less match mine.

Let’s talk about lemon-rosemary-garlic chicken thighs with shallots—should I add anchovies?

with 2 comments

Here’s the recipe, and following are the ingredients:

  • 2 Tbsp fresh rosemary, chopped
  • Zest of one lemon (1 to 2 teaspoons)
  • 3 cloves of garlic, roughly chopped [I used 4, of course – LG]
  • 2 teaspoons kosher salt
  • 1/4 teaspoon ground black pepper
  • > LG addition: 4 anchovies! <
  • 1 Tbsp olive oil
  • 2 Tbsp lemon juice

Marinate thighs in that, then cook as follows (see recipe at link—and when you brown the chicken thighs, 4 minutes is plenty):

  • 2 to 2 1/2 pounds bone-in, skin-on chicken thighs (about 6 pieces)
  • 2 Tbsp olive oil
  • 4 cloves garlic, peeled and crushed
  • 3 or more shallots, peeled, halved

Take a look at the recipe at the link, and see what you think. I’m making one recipe without the anchovies, then I’ll make a recipe with the anchovies, then another recipe without….  🙂

Written by LeisureGuy

25 March 2015 at 8:33 pm

2 Responses

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  1. Personally I’ve never had anchovies before… so I’m sure your guess would be better than mine. But I would imagine them to be salty. That’s the only reason why I don’t know if they would go with the recipe, just because of the salt. But overall I say, give it a try! What’s the worst that could happen??


    25 March 2015 at 8:37 pm

  2. Anchovies are like intense sardines. Unless they’re packed in salt (and some are), they’re not especially salty. Get those packed in glass, not in tins. I have a couple of jars on hand. They are a good source of umami.


    25 March 2015 at 10:19 pm

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