Lemon chicken thighs with leeks and breaded mushrooms


Boneless chicken thighs (4)
Salt and pepper
2 crushed garlic cloves
2 finely chopped garlic cloves
125ml extra virgin olive oil
10 salted anchovy filets
30g capers
5g chilli flakes
1 lemon
Bunch of chopped parsley
Crusty bread ( v. Important)
2 large leeks
1tbsp butter
4 flat forestiere mushrooms (largish flat ones will do)
Grated manchego or Parmesan
Panko breadcrumbs

Place an anchovy inside each chicken thigh and put them in a bowl with 2 tbsp of olive oil. Add two cloves of minced garlic, give them a swirl and marinate for an hour.

Start by preparing the mushrooms. Simply rinse them, remove the stalks and grate the cheese into the cup of the mushroom. Now generously sprinkle the breadcrumbs over the top and set aside on a baking tray.

With the leeks, trim the dark green leaves off, trim the root and cut them diagonally. Place them in a saucepan with a large tbsp of butter. Start on a low heat to get the butter to melt and then cover and gently simmer for 20mins. Give the pan a shake every now and then.

Season the chicken well with salt and pepper, leave to come up to room temp
Fry the 2 chopped garlic cloves and the 6 anchovies in 2tbsp of oil until the garlic begins to just brown, this will take about 4 minutes. Don’t worry about cutting up the anchovies as they will dissolve into the oil.

Add the thighs, cook 6 minutes and brown off the thighs a little.

Turn them over Add a tbsp of the capers, a small bunch of the parsley and the chilli flakes. Put the pan in a 200C oven for 3 minutes with the rest of the olive oil.

Now place the prepped mushrooms in the oven and cook for another 5 minutes and when the thighs are cooked, take out of the oven, add the rest of the capers, add the juice of the lemon and rest of the parsley, scrape all the sticky bits from the bottom of the pan and put on a plate.

Serve with the leeks
Rip up the bread and Dip the bread into the yummy sauce!

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