Chicken with Lemon and Anchovy

We had this last night and it was easy and delicious. If you are tired of chicken, this would also work well with pork or veal chops - not too thick


Ingredients


8 chicken thighs
Olive oil
2 onions, finely sliced
4 cloved of garlic shopped
10 anchovy fillets
1 lemon, finely sliced
100 ml white wine
100 ml chicken stock
large sprig of rosemary

Heat the oven to 450F. Take a pan that can go on top of the stove and in the oven. Put it on the stove with 2 tbsp of olive oil. Throw in the chicken pieces and brown on both sides, then put on a plate. Add the onions, garlic and anchovies to the pan, adding a small amount of oil if things looks too dry. Turn down the heat to low and cook for about 10 minutes, until the onions are soft and translucent and the anchovies have dissolved.

Add the wine and let it cook until the sauce is syrupy and then add the chicken, lemon, rosemary and stock and bring to a simmer. Cover the pan with foil and put it in the over for 20 minutes. Remove foil and cook for another 15 minutes. Serve with a green salad.