Sauté Chicken with Parsley Anchoy Sauce

Sauté Chicken with Parsley Anchoy Sauce

Ingredients:
For sauté chicken

  • 6 pieces boneless chicken, about 1 - 1 1/4 lb (500 - 625 g);
  • 6 cloves fresh/roasted garlic, leave skin on, pound;
  • 1 tablespoon vegetable oil;
  • 1/2 teaspoon black pepper;
  • 1/4 teaspoon thyme;
  • 1/2 teaspoon sea salt;
  • 1/2 cup (120 mi) white wine;
  • 2 tablespoons honey
  • For parsley anchovy sauce

  • 6 cloves roasted garlic;
  • 3 pieces anchovy;
  • 1 teaspoon capers, chopped;
  • 2 teaspoons old style mustard;
  • 2 teaspoons lemon juice;
  • 1/4 cup chopped parsley;
  • 1/2 tablespoon truffle/olive oil.

Recipe:

Serving for 2

For sauté chicken

  1. Clean and pat dry chicken;
  2. Marinate with black pepper, thyme and sea salt;
  3. Place garlic on the bottom of chicken for 2 hours or more;
  4. Add 1 tablespoon vegetable oil in a heavy sauté pan over medium high heat;
  5. Place chicken in, skin down, do not move;
  6. Flip them when the edges start to brown;
  7. Flip back with the skin up, to keep the skin crispy;
  8. Pull the pan off the heat, add white wine;
  9. Cover when it boils back;
  10. Lower heat and give them a chance to cook through;
  11. Pierce the chicken with a knife, they are done when the juice runs clear;
  12. Let chicken rest for 5 minutes, serve hot with parsley anchovy sauce.

For parsley anchovy sauce

  1. Chop parsley in a food processor;
  2. Smash garlic to a paste form;
  3. Add chopped anchovy, capers and.mustard;
  4. Mix in lemon juice and chopped parsley;
  5. Let it sit for 5 minutes and top with truffle oil.

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