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
- Clean and pat dry chicken;
- Marinate with black pepper, thyme and sea salt;
- Place garlic on the bottom of chicken for 2 hours or more;
- Add 1 tablespoon vegetable oil in a heavy sauté pan over medium high heat;
- Place chicken in, skin down, do not move;
- Flip them when the edges start to brown;
- Flip back with the skin up, to keep the skin crispy;
- Pull the pan off the heat, add white wine;
- Cover when it boils back;
- Lower heat and give them a chance to cook through;
- Pierce the chicken with a knife, they are done when the juice runs clear;
- Let chicken rest for 5 minutes, serve hot with parsley anchovy sauce.
For parsley anchovy sauce
- Chop parsley in a food processor;
- Smash garlic to a paste form;
- Add chopped anchovy, capers and.mustard;
- Mix in lemon juice and chopped parsley;
- Let it sit for 5 minutes and top with truffle oil.