Chicken Thighs with Garlicky Crumbs and Snap Peas

1. 1

   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.

2. 2

   Season the chicken thighs with salt.

3. 3

   In a large bowl, toss the chicken with the bread crumb mixture.

4. 4

   Cover and refrigerate for 15 minutes.

5. 5

   Light a grill or preheat a grill pan.

6. 6

   In a pot of boiling, salted water, blanch the snap peas until bright green, about 1 minute.

7. 7

   Drain and pat dry.

8. 8

   Grill the chicken thighs over moderate heat until they are lightly charred, crisp and cooked through, about 10 minutes per side.

9. 9

   Transfer the thighs to a platter.

10. 10

    In a large skillet, heat the remaining 3 tablespoons of olive oil.

11. 11

    Add the shallots and the remaining anchovy fillet and cook over moderate heat, stirring occasionally, until the shallots are softened, about 5 minutes.

12. 12

    Add the snap peas and cook, tossing a few times, until heated through, about 2 minutes.

13. 13

    Season the snap peas with salt and transfer to a serving bowl.

14. 14

    Serve the chicken with the snap peas.

* Per serving · 4 servings · Values may vary.

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