Mario Batali’s Hen Thighs with Garlicky Crumbs and Snap Peas Recipe
[Photograph: Blake Royer]
Hen breasts are an particularly common cut of meat, and that is because they are effortless to do the job with. But I have these days taken to obtaining boneless, skinless chicken thighs as an alternative. They are just as quick (no prep by any means), but they lay flat and cook much more evenly, specially on a grill or grill pan. They also style better—and a coating of “garlicky crumbs,” as in this Mario Batali recipe, won’t damage at all.
Why I Picked This Recipe: I am always on the lookout for brief chicken recipes, particularly all those that really don’t need a prolonged marinating time. It also struck my eye as a significantly less obvious recipe for Batali—it options parsley and shallots, hallmarks of French cuisine, not Italian.
What Worked: The depth of flavor of the breadcrumbs, which are pulsed with anchovies, parsley, olive oil, and a heroic total of garlic, permitted the chicken to call for only 15 minutes or so of wait time to take in large taste: just sufficient time to get the grill going and get ready the snap peas.
What Didn’t: The volume of olive oil referred to as for with the breadcrumbs manufactured a gummy mess on my initially try, so I experienced to start over. I’ve altered the sum in the recipe.
Recommended Tweaks: The snap peas are a fantastic, crunchy side, blended with a base of caramelized shallots and much more anchovy. But tons of vegetables, such as eco-friendly beans or broccoli, could stand in for the snap peas.
Adapted from Food items & Wine.