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.
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.
- Follow instructions in steps 1 and 2 of recipe to prepare anchovy-garlic oil and brown chicken thighs.
- While chicken cooks in oven, heat water in a vegetable steamer and steam green beans for 5 minutes.
- 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.
- 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.