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Chicken Thighs With Snap Peas and Agliata
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Cuisine: Italian On the grill
Garlicky, breaded grilled chicken pairs nicely with crunchy sugar snaps.
Mario Batali recommends drizzling the Olio Piccante over grilled vegetables, seafood pasta, pizza or grilled bread.
Hands on time: 20 minutes Total time: 1 hour and 5 minutes Serves: 6
Ingredients:
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12 garlic cloves, crushed
1/2 cup plus 3 tablespoons extra-virgin olive oil, divided
2 salt-packed anchovies, filleted, rinsed and patted dry, or 4 oil-packed anchovy fillets, drained
1/2 cup chopped fresh Italian parsley
2 cups fresh bread crumbs
12 boneless, skinless chicken thighs
3 shallots, sliced 1/4 inch thick
1/2 teaspoon anchovy paste
1 pound snap peas, blanched in boiling water just until bright green, chilled in an ice bath, and drained
Olio Piccante for drizzling (optional; recipe follows)
FOR OLIO PICCANTE:
Makes about 1 1/2 cups
Hands on: 10 minutes
Total time: 8 hours, 10 minutes (includes chilling time)
2 cups extra-virgin olive oil
5 jalapeño peppers, coarsely chopped
1/2 cup hot red pepper flakes
1 tablespoon sweet paprika
Instructions:
In a food processor, combine the garlic, 1/2 cup oil, the anchovies, parsley and bread crumbs and pulse until a mostly smooth paste is created.
Put the chicken thighs in a large bowl and sprinkle with the bread crumb mixture, turning to coat well. Arrange in a single layer on a platter and put in the refrigerator for 15 minutes.
Prepare a gas or charcoal grill for indirect grilling.
Place the chicken thighs, skin side up, on the cooler part of the grill. Cover the grill and grill, turning once, until the chicken is cooked through, about 15 minutes per side.
Meanwhile, heat the remaining 3 tablespoons oil in a large sauté pan over medium heat. Add the shallots and anchovy paste and cook, stirring occasionally, until the shallots are soft, about 5 minutes. Add the snap peas and cook, stirring, just until heated through. Transfer the snap peas to a platter and set aside.
Arrange the thighs on top of the snap peas and, if desired, serve with a drizzle of Olio Piccante. -- Adapted from “Italian Grill” by Mario Batali (Ecco, $29.95)
For Olio Piccante: In a small saucepan, combine the oil, jalapeños, pepper flakes and paprika and bring just to a simmer over medium heat.
Pour the mixture into a heatproof bowl and let cool, then cover and refrigerate for at least 8 hours or overnight.
Strain the oil and keep refrigerated until ready to use. It can be stored in the refrigerator in a tightly sealed jar for up to 10 days, no longer. -- Adapted from “Italian Grill” by Mario Batali (Ecco, $29.95)
Put the chicken thighs in a large bowl and sprinkle with the bread crumb mixture, turning to coat well. Arrange in a single layer on a platter and put in the refrigerator for 15 minutes.
Prepare a gas or charcoal grill for indirect grilling.
Place the chicken thighs, skin side up, on the cooler part of the grill. Cover the grill and grill, turning once, until the chicken is cooked through, about 15 minutes per side.
Meanwhile, heat the remaining 3 tablespoons oil in a large sauté pan over medium heat. Add the shallots and anchovy paste and cook, stirring occasionally, until the shallots are soft, about 5 minutes. Add the snap peas and cook, stirring, just until heated through. Transfer the snap peas to a platter and set aside.
Arrange the thighs on top of the snap peas and, if desired, serve with a drizzle of Olio Piccante. -- Adapted from “Italian Grill” by Mario Batali (Ecco, $29.95)
For Olio Piccante: In a small saucepan, combine the oil, jalapeños, pepper flakes and paprika and bring just to a simmer over medium heat.
Pour the mixture into a heatproof bowl and let cool, then cover and refrigerate for at least 8 hours or overnight.
Strain the oil and keep refrigerated until ready to use. It can be stored in the refrigerator in a tightly sealed jar for up to 10 days, no longer. -- Adapted from “Italian Grill” by Mario Batali (Ecco, $29.95)
Nutrition:
Per serving (without olio): 462 calories (percent of calories from fat, 60), 31 grams protein, 15 grams carbohydrates, 3 grams fiber, 31 grams fat (5 grams saturated), 116 milligrams cholesterol, 257 milligrams sodium.
Olio Piccante per teaspoon: 54 calories (percent of calories from fat, 99), trace protein, trace carbohydrates, no fiber, 6 grams fat (1 gram saturated), no cholesterol, trace sodium.
Olio Piccante per teaspoon: 54 calories (percent of calories from fat, 99), trace protein, trace carbohydrates, no fiber, 6 grams fat (1 gram saturated), no cholesterol, trace sodium.
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