Amelia's Perfect-Pan-Sauce Chicken

welcome to a post-pan sauce world

I do not like the idea of anchovies, and I’m lukewarm on capers. I never understood either ingredient. I don’t do a lot of Italian cooking, which is where I felt these ingredients shined most. Hence why I was hesitant when one of my best friends, Amelia, told me she was making her Mom’s specialty: chicken with anchovy-caper sauce and lots of lemon. I begrudgingly purchased the ingredients that were obviously not pantry staples, and I never looked back.

If you don’t like anchovies, breathe. DO NOT SKIP THEM. Just try it. They dissolve into nothingness, but they complete this recipe because of the special salty, bright taste they bring to the lemony pan sauce. It’s perfect.

If you don’t like chicken thighs, please stop being a baby. Sorry. They are boneless-skinless, and 1000x more delicious, flavorful, easy to make, and impossible to overcook compared to chicken breasts. I’ve tried this recipe with breasts too and while it still works, you must use my foolproof 7-7-7 stovetop method (explained below), but the meat may be a bit less infused with the flavorful sauce. Thighs are just better here! Trust me.

TOOLS:

• you need an ovenproof skillet. I recommend a cast iron, but any will work.