Crispy Garlic Anchovy Butter Chicken on Tomato Sauce with lots of parmesan and rocket
If you’ve been reading this newsletter for any length of time, you will know I love a bung-it-in-the-oven kind of supper. I find it such a satisfying way of cooking as it’s just a little bit of assembling and then the oven does the hard work. Chicken thighs are my go-to on busy weeknights, I also love serving them when friends come over as they are so forgiving and easy. For this recipe all you have to do is to make a simple tomato sauce while the chicken is cooking in the oven and then you’re done! And my goodness is this dish greater than the sum of its parts.
I suppose this is kind of akin to chicken parm in terms of the flavours but with lots of parmesan instead of mozzarella. Sometimes all I want for supper is a cosy bowl of pasta but there quite a lot of times that I want something a bit lighter and less carb focused. So I love this as it is - crispy garlic butter roasted chicken thighs served on a delicious tomato sauce and drizzled in the pan juice roasted tomatoes and onions. Serve with a handful of rocket and plenty of parmesan. You can of course add potatoes, or serve over rice or mop up the sauce with a big hunk of sourdough.
The garlic anchovy butter is a real delight. Here I’ve used it to massage the chicken before cooking and then the anchovies and garlic melt together with the chicken fat in the most delicious way. But I should tell you that this butter is also gorgeous in it’s own right, smear it onto crusty bread, it’s a worthy addition to any sandwich, or simple do as the French do and serve thick slices of it with radishes. I can never say no to garlic butter and this anchovy version is a favourite. The richness of the butter soothes the punchiness of both the garlic and the anchovies and it’s just so good. I’ve got more tips on how to tweak the recipe in the notes section down below.
The full recipe is below for paid subscribers (along with a handy PDF version). You also get access to helpful notes on the recipe in case you want to make it vegetarian friendly, or you’re feeding more people and want to scale up easily. Perhaps you’re feeding the whole family? It’s all covered in the Notes.
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This recipe serves 2 but it does depend on how many chicken thighs you want to eat. I must have said before that my husband can easily eat 3 so just scale up as you see fit. See below for tips on this.
