Crispy Chicken Thighs with Lemon, Garlic and Anchovies

It suddenly feels like we're well and truly into Autumn and my cravings for comfort food are through the roof. Top of my list was crispy chicken skin and perfectly roasted meat but I didn't fancy the faff of a full roast dinner so I picked the best bits (roast potatoes!) and added big punches of flavour in the form of lemon, garlic and anchovies.

Aside from all of the deliciousness, this recipe comes with a few extra bonuses - it all cooks in one pot so there's less washing up, it requires very little prep time so you have more time to relax and it leaves you with two thirds of a bottle of wine to drink with it!

Crispy Chicken Thighs with Lemon, Garlic and Anchovies

Serves 2

oil

4 bone-in/skin-on chicken thighs 
4 banana shallots, peeled and halved length ways
3 garlic cloves, peeled and finely chopped
5 anchovies, drained and roughly chopped) 
1 tsp dried chilli flakes
5 sprigs of fresh rosemary 
250ml of white wine (I used a Portuguese Alvarinho but just pick something you like)
1 lemon, juice and finely grated zest
sea salt and freshly ground black pepper

Preheat the oven to gas mark 4/180C. Season the thighs on both sides well then heat a good drizzle of olive or rapeseed oil in a pan that can be used both on the hob and in the oven. Add the chicken and brown on both sides – no need to cook through, just looking for colour here - then transfer to plate and set aside.

Pour off all remaining fat in the pan apart from one tablespoon. Add the shallots and cook for a few minutes to colour, then add the garlic, chilli and anchovies. Stir well and reduce the heat to low, cooking and stirring for a further few minutes, so that the anchovies disintegrate. 

Next pour in the wine, lemon juice and rosemary. Bring to the boil then take off the heat. Pour any resting juices from the chicken into the pan then lay on top  (skin side up). Put in the preheated oven and cook uncovered for 35-40 minutes. The chicken is cooked when the juices run clear when pierced near the bone. 

Season to taste (although be careful as the anchovies add plenty of saltiness) and then scatter over the lemon zest. Remove the rosemary sprigs and then serve. I simply served mine with roast potatoes and buttered greens.