Chicken Thighs with Garlicky Crumbs and Snap Peas Recipe


  • 3 medium shallots, thinly sliced
  • 1 pound sugar snap peas
  • Salt
  • 2 ½ pounds skinless, boneless chicken thighs
  • ½ cup plus 3 tablespoons extra-virgin olive oil
  • ½ cup finely chopped flat-leaf parsley
  • 12 garlic cloves, smashed
  • + 2 more ingredients
    • 2 cups fresh bread crumbs
    • 5 oil-packed anchovy fillets, drained and chopped

In a food processor, combine 4 of the anchovy fillets with the bread crumbs, garlic, parsley and 1/2 cup of the olive oil; process until evenly blended. Season the chicken thighs with salt. In a large bowl, toss the chicken with the bread crumb mixture. Cover and refrigerate for 15 minutes. Lig...

View full recipe at SpringPad


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