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DO THIS!! You can thank me later!

Carolina Q
Carolina Q Posts: 14,831
edited June 2017 in EggHead Forum
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...


I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

Michael 
Central Connecticut 

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Comments

  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,910
    You lost me at anchovies. It sure looks good though. 
    Snellville, GA


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  • Carolina Q
    Carolina Q Posts: 14,831
    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.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Sea2Ski
    Sea2Ski Posts: 4,131
    I am trying this!!!  Fo sure....
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • poster
    poster Posts: 1,346
    Sounds like 90% of the ingredients in my favorite caeser salad. Its gotta be good, then good again burping it up an hour later
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    I am trying this!!!  Fo sure....
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • SmokingPiney
    SmokingPiney Posts: 2,319
    edited June 2017
    Damn.....that sounds like a great recipe!

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

    Bookmarked in my cooking queue.  :)
    Living the good life smoking and joking
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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    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. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    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?
     

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • WeberWho
    WeberWho Posts: 11,524
    Anchovies...... I'm down. Thanks. I just came home with chicken from Sam's Club. 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,910
    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?
    Snellville, GA


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  • SmokingPiney
    SmokingPiney Posts: 2,319
    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. 
    Living the good life smoking and joking
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  • bgebrent
    bgebrent Posts: 19,636
    Deal. 
    Sandy Springs & Dawsonville Ga
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  • TN_Sister_State
    TN_Sister_State Posts: 1,130
    Bookmarked thanks!!!
    Franklin, Tn
    LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie

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  • RRP
    RRP Posts: 26,451
    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!,
    Re-gasketing the USA one yard at a time 
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  • HeavyG
    HeavyG Posts: 10,380
    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.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    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!!!"

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • Carolina Q
    Carolina Q Posts: 14,831
    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.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Theophan
    Theophan Posts: 2,656
    edited June 2017
    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!
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  • Carolina Q
    Carolina Q Posts: 14,831
    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!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • nolaegghead
    nolaegghead Posts: 42,109
    I fkn love anchovies and all the other stuff.  Thanks brother.
    ______________________________________________
    I love lamp..
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  • YukonRon
    YukonRon Posts: 17,261
    Um ok. I will follow.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Florida Grillin Girl
    Florida Grillin Girl Posts: 5,011
    Lookin good, Q. I have all the stuff on hand. Thanks for the recipe, I will be trying it.
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
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  • CarolinaCrazy
    CarolinaCrazy Posts: 585
    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.


    1 LBGE in Chapel Hill, NC
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  • Stormbringer
    Stormbringer Posts: 2,473
    edited June 2017
    Sold. Added to the ever growing list. Even if it does have anchovies in it ... ;)
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


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  • Botch
    Botch Posts: 17,345
    edited July 2017
    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!)  :fearful:
     
    EDIT:  Oh yeah, I bet a squirt of fish sauce would make a fine and inexpensive stand-in for the anchovies.  

    “The best way to execute french cooking is to get good and loaded and whack the hell out of a chicken."

         -  Julia child

    Ogden, UT, USA

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  • hoosier_egger
    hoosier_egger Posts: 6,808
    Plan on doing this sometime next week 

    SWMBO asked what I was doing with the anchovies 

    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • lkapigian
    lkapigian Posts: 11,549
    You had me at Anchovies ..,thanks for sharing 
    Visalia, Ca @lkapigian
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  • Carolina Q
    Carolina Q Posts: 14,831
    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!)  :fearful:
     
    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. 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • RRP
    RRP Posts: 26,451
    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.
    Re-gasketing the USA one yard at a time 
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  • RRP
    RRP Posts: 26,451
    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? 
    Re-gasketing the USA one yard at a time 
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