1 and 1/2 pounds boneless skinless chicken thighs
1/4 cup olive oil
Lots of garlic, maybe 8 cloves or so, 2 cloves minced and the rest peeled and smashed
4-6 tinned or jarred anchovy fillets
Couple tablespoons of brined capers, drained
Crushed chili flakes to taste
Chopped Italian parsley
Pre-heat the oven to 350. Season the chicken thighs on both sides with salt and pepper and set aside while you make a anchovy garlic oil. Heat the olive oil in a large oven proof skillet over medium heat. When it’s hot, add the smashed garlic cloves (reserve the minced ones for later), the anchovies, the capers and the chili flakes. BE CAREFUL! The oil will splatter as the anchovies dissolve. Stir the pan until the anchovies are dissolved and the garlic is golden. Add the chicken thighs to the pan and brown one side well. This will take about 5 minutes. Flip the chicken and pop the pan into the oven. Cook the chicken in the oven for about 10 more minutes until cooked through.
When the chicken is in the oven, zest one of the lemons then cut both of the lemons in half. Par boil the green beans in very salty water for 1-2 minutes then drain and plunge into an ice bath or rinse thoroughly under very cold water. Let drain.
When the chicken is done, remove the pan from the oven and set back on the stove over medium heat. Take the chicken out of the pan and place on a dish near the stove to keep warm. Squeeze the two lemons into the pan and scrape the bottom and sides with a wooden spoon (also known as deglazing the pan). Toss in the lemon zest and stir once. Return the chicken to the pan and coat with the sauce. Sprinkle with chopped parsley.
Toss the green beans with salt and olive oil and serve with the chicken.