DO THIS!! You can thank me later!

Carolina Q

If you like garlic and chicken, this is for you! Chicken, garlic, capers, anchovies and lemon.  Takes longer to get the egg ready than to prep and cook this. I didn't have any good crusty bread, but I will next time. Dipping it in the pan sauce would be sublime! 

https://www.youtube.com/watch?v=6Oi1xr5N8zs

http://www.epicurious.com/recipes/member/views/ny-times-garlicky-chicken-with-lemon-anchovy-sauce-52532491

And just when I was starting to get tired of chicken...

Eggdicted_Dawgfan

You lost me at anchovies. It sure looks good though. 

Carolina Q

Eggdicted_Dawgfan said:

You lost me at anchovies. It sure looks good though. 

I used to feel that way. So glad I got over it.

As she said in the vid, no one will know unless you tell them. And if you don't tell them, IMO, they'll just think it was a wonderful dish and wonder what your secret was. Really... you'll never know.

Sea2Ski

I am trying this!!!  Fo sure....

poster

Sounds like 90% of the ingredients in my favorite caeser salad. Its gotta be good, then good again burping it up an hour later

Sea2Ski

I am trying this!!!  Fo sure....

SmokingPiney

Damn.....that sounds like a great recipe!

350 on the Egg for a little smoke...I'm in!

Bookmarked in my cooking queue. 

Killit_and_Grillit

That looks amazing. 

Anchovies done right can be a great addition. I do chicken similar with pasta but a toasted loaf and a little shaved Parmesan would be awesome with that. 

SmokeyPitt

That looks excellent. Did you cook it on a pan in the egg? Did you start direct and then switch to indirect to simulate the stove and oven?
 

WeberWho

Anchovies...... I'm down. Thanks. I just came home with chicken from Sam's Club. 

Eggdicted_Dawgfan

All I can think is eating anchovies on crackers as a kid. Never had them since. Maybe it would be just as good without them?

SmokingPiney

I think the anchovies would add the salt and some sea to the chicken to complement the dish........and you would never know they were in the dish unless you asked. 

bgebrent

Deal. 

TN_Sister_State

Bookmarked thanks!!!

RRP

Never had stuffed green olives until going to college
Never had shrimp until going to college
Never had anchovies until going to college
Had tasted beer at age 12 and hated it
Now I love olives, shrimp, anchovies and beer! 

Get with trying the anchovies guys!,

HeavyG

I've never made a Melissa Clark recipe I didn't like. That recipe also appears in her new cookbook that came out a few months ago. That book also has a recipe for Sticky Tamarind Chicken which is pretty tasty.

Killit_and_Grillit

I remember the first time we got a care package with a bunch of canned meats in it in Afghanistan. 

My Squad Leader's only postable quote. Over the Battalion freq. 

"Sir, I didn't know how a can of anchovies steamed on the engine block would make a chili mac MRE better but d&amnit if it's not poppin!!!"

Carolina Q

SmokeyPitt said:

That looks excellent. Did you cook it on a pan in the egg? Did you start direct and then switch to indirect to simulate the stove and oven?

I would never go to the trouble. Especially for a cook that's so quick. This was my first time with this cook. Didn't mean to mislead, but as I always do with a new recipe, I followed the recipe/method as written. IOW, I used my stove.

If you want to egg it, just start direct with the dome open. Then, when you flip the chicken, close the dome for the few additional minutes called for.

That's what I'll do next time. I doubt it'll make a difference.

Theophan

Carolina Q said:

http://www.epicurious.com/recipes/member/views/ny-times-garlicky-chicken-with-lemon-anchovy-sauce-52532491

It's odd that whoever posted it on Epicurious didn't credit it.  Here's the original source by Melissa Clark, and I've made a bunch of her recipes and love them!

Carolina Q

Theophan said:

Carolina Q said:

http://www.epicurious.com/recipes/member/views/ny-times-garlicky-chicken-with-lemon-anchovy-sauce-52532491

It's odd that whoever posted it on Epicurious didn't credit it.  Here's the original source by Melissa Clark, and I've made a bunch of her recipes and love them!

Yeah, I just didn't want to "Join NYT Cooking" so I found a link that didn't require that. Regardless, Melissa knows what she's doing!

nolaegghead

I fkn love anchovies and all the other stuff.  Thanks brother.

YukonRon

Um ok. I will follow.

Florida Grillin Girl

Lookin good, Q. I have all the stuff on hand. Thanks for the recipe, I will be trying it.

CarolinaCrazy

This is a twist on one of my all time favorites, Chicken Picatta. Must try!

Anchovies bring the umami and you won't even taste the fish once they are broken down and with the lemon and capers and chicken fat.

Stormbringer

Sold. Added to the ever growing list. Even if it does have anchovies in it ...

Botch

DID THIS!!  It's later, I'm thanking you!
 
Very tasty, but very messy (I don't normally fry, and I think the 1/4 cup of olive oil called for in the recipe is a lot more than she used in the video).  Instead of heating up the oven I fired up the Egg (and its 101º out there) and blew some pecan smoke on it, too.  
Will definitely be making it again, but with less oil (and apparently boneless thighs come rolled up, you should unroll before cooking?  d'Oh!)  
 
EDIT:  Oh yeah, I bet a squirt of fish sauce would make a fine and inexpensive stand-in for the anchovies.  

hoosier_egger

Plan on doing this sometime next week 

SWMBO asked what I was doing with the anchovies 

lkapigian

You had me at Anchovies ..,thanks for sharing 

Carolina Q

Botch said:

DID THIS!!  It's later, I'm thanking you!
 
Very tasty, but very messy (I don't normally fry, and I think the 1/4 cup of olive oil called for in the recipe is a lot more than she used in the video).  Instead of heating up the oven I fired up the Egg (and its 101º out there) and blew some pecan smoke on it, too.  
Will definitely be making it again, but with less oil (and apparently boneless thighs come rolled up, you should unroll before cooking?  d'Oh!)  
 
EDIT:  Oh yeah, I bet a squirt of fish sauce would make a fine and inexpensive stand-in for the anchovies.  

Glad you enjoyed it. I didn't actually measure the oil, but it came out ok. Gonna do it again in the next day or two while at Mom's. 

RRP

Please NO flames for my stupidity, but honestly I have never had capers in my life and I bet my wife has not either. I want to fix this recipe on Sunday sort of as a surprise to my wife. I should actually say as a double surprise as she does not like dark poultry meat. Should I cool it on the caper amount? I'd hate to put a double whammy on this surprise meal.

RRP

Oops sent that too soon. Pat will love the salty anchovie taste, but how pungent is the taste of capers? Also if too strong would mashing them alone with the anchovies into a paste make sense rather than serving them up on a plate and hating the taste?