Second Date Chicken

Ingredients

• 800g boneless skinless chicken thigh fillets
• 1½ tsp fine salt
• ½ tsp black pepper
• 40ml extra-virgin olive oil
• 7 garlic cloves — 6 smashed, 1 minced
• 2 tbsp capers, patted dry
• 6 anchovy fillets
• ½ tsp chilli flakes
• 60ml dry white wine
• 150ml chicken stock
• 55g cold butter, cubed
• 1 lemon, zested and juiced
• 3 tbsp parsley, chopped
• 1 ciabatta, for mopping

Method

1. 1

   Preheat oven to 200°C. Pat chicken dry, season with salt and pepper, and let it sit while preparing the pan.

2. 2

   Heat olive oil in an ovenproof pan over medium heat. Fry the capers until they burst and crisp, then remove and drain on paper towels.

3. 3

   Add anchovies and chilli flakes into the same oil, stirring until the anchovies dissolve. Pour off and reserve half of the oil.

4. 4

   Place chicken into the pan and sear for color without moving it.

5. 5

   Flip the chicken, tuck the 6 smashed garlic cloves underneath, and transfer the pan to the oven for 6–7 minutes until the chicken reaches 72°C.

6. 6

   Remove chicken from the pan and place the ciabatta into the oven while finishing the sauce.

7. 7

   Add minced garlic to the pan and cook for 30 seconds, then deglaze with white wine and reduce. Pour in the chicken stock and reduce until it coats the back of a spoon.

8. 8

   Remove pan from the heat and mount in the cold butter cube by cube. Finish with lemon juice.

9. 9

   Coat the chicken in sauce, then plate topped with fried capers, parsley, and lemon zest. Serve with warm ciabatta.