Chicken Thighs with Snap Peas and Agliata

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Chicken Thighs with Snap Peas and Agliata
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Makes: 1 servings adjust
Agliata is a garlicky Italian bread-crumb mixture. For this main dish, it's used as a coating for chicken to create a delicious toasted crust.

Directions

Ingredients

  • 2 cups Extra Virgin Olive Oil
  • 5 Jalapeno Peppers, coarsely chopped with seeds
  • 1⁄2 cup Red Pepper Flakes
  • 1 tablespoon Sweet Paprika

Step 1

Make Olio Piccante: In a small saucepan, combine oil, chiles, pepper flakes and paprika; bring just to a simmer over medium heat. Pour into a heatproof bowl and let cool, then cover and refrigerate at least 8 hours or overnight. Strain and refrigerate oil in a tightly sealed jar until ready to use or up to 10 days.

Ingredients

  • 2 cups Fresh Bread Crumbs
  • 12 cloves Garlic, crushed
  • 1⁄3 cup Olive Oil, plus 1 tablespoon
  • 1⁄2 cup Flat Leaf Parsley, chopped
  • 2 Salt-Packed Anchovies, filleted, rinsed, and patted dry or 4 oil-packed achovy fillets, drained

Step 2

In a food processor, combine bread crumbs, garlic, 1/3 cup olive oil, the parsley and anchovies; process until smooth.

Ingredients

  • 12 Boneless Skinless Chicken Thighs, about 4 lbs

Step 3

Rinse chicken and pat dry. Place in a large bowl and coat well with bread-crumb mixture. On a baking sheet, arrange chicken in a single layer and refrigerate 15 min.
 

Step 4

Heat grill to medium-high. Grill chicken, skinned side up, turning once, until cooked through, about 15 min.

Ingredients

  • 1 pound Sugar Snap Peas

Step 5

Meanwhile, bring a large pot of salted water to a boil; add snap peas and blanch until just bright green. Transfer to a bowl of ice and cold water to stop cooking; drain and set aside.

Ingredients

  • 3 Shallots, cut into 1/4 inch thick slices
  • 1⁄2 teaspoon Anchovy Paste

Step 6

Heat remaining 1 tbsp olive oil in a 10- to 12-inch saute pan over medium heat. Add shallot and anchovy paste; cook, stirring occasionally, until shallot is softened, about 5 min. Add snap peas and cook, stirring, until just heated through. Transfer to a large serving platter. Arrange chicken over snap peas, drizzle with Olio Piccante and serve. Makes 6 servings.
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