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One-Pan Chicken with Basil-Anchovy Butter & Shishito Peppers

eatingwell.com
serves 4

Ingredients
  • 1 pound boneless, skinless chicken thighs (see Tip), trimmed
  • ½ teaspoon kosher salt, divided
  • ½ teaspoon ground pepper
  • ¼ teaspoon garlic powder
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 ½ tablespoons butter, softened
  • 1 ½ tablespoons chopped fresh basil
  • 2 anchovies, minced
  • 6 cups shishito or Padrón peppers
  • Lemon wedges for serving, charred if desired
​
Picture
Preparation
  • Step 1Make three slits on one side of each chicken thigh, sprinkle with 1/4 teaspoon salt, ground pepper and garlic powder.
  • Step 2Heat 1 teaspoon oil in a large cast-iron pan over medium-high heat. Add the chicken and cook, turning once, until golden brown and an instant-read thermometer inserted in the thickest part registers 165 degrees F, 3 to 4 minutes per side. Transfer to a serving platter.
  • Step 3Meanwhile, combine butter, basil and anchovies in a small bowl.
  • Step 4Add the remaining 2 teaspoons oil and peppers to the pan. Cook, stirring and scraping up any browned bits, until starting to blacken in spots, 2 to 3 minutes. Transfer to a bowl and sprinkle with the remaining 1/4 teaspoon salt.
  • Step 5Top the chicken with the butter mixture and serve with the peppers and lemon wedges, if desired.
​
Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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