Once again, I am playing with a recipe from The NY Times. They had a recipe I liked… well, sort of. Honestly, it sounded like a mess on a plate, and I really like to present things with great eye appeal as well as great flavor. Well, that and I wanted to twist it and turn it into something Mediterranean, rather than their Asian-esque version, to pair with a 2020 Provence rosé. Head to the Provence WineZine to see how the pairing came out.
The recipe sounds odd, I know. Chicken with anchovy sauce? What the…? But please trust me. This is an exquisite — yet very simple — dish. You can use bakery-baked brioche or pain de mie, but my version of the bread is pretty simple, too. Don’t use grocery store brioche — way too much sugar in it.
Colatura di alici adds incredible umami to many dishes, and can even be the star of the show, as it was for my post Little Fish, Big Flavor featuring Rigatoni con Colatura di Alici. I know several of you bought the sauce for that recipe, so here is another great way to use it. Rather than think of it as anchovy sauce, think of it as you would an intense and salty beurre blanc.
A couple of other notes: don’t skimp on the basil — it’s key to the flavor profile — and don’t use boneless-skinless thighs. If you do, the recipe will fail and you will blame me (you need the fat in the pan!). That’s about it. We served it with chard from the garden sautéed with shallots and discovered that the sauce that oozed into the chard was delicious, too.
~ David
Roaste Chicken with Colatura di Alici
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 pounds)
- kosher salt
- freshly ground black pepper
- 2 tablespoons olive oil
- 4 thick slices brioche bread (see recipe), crusts removed
- 2 tablespoons dark brown sugar
- 2 tablespoons colatura di alici
- 2 tablespoons lemon juice
- 6 tablespoons cold unsalted butter, in two pieces
- 1/2 cup slivered basil leaves
- whole basil leaves, for garnish
Instructions
- An hour prior to cooking, pat the chicken dry with paper towels and season lightly with salt and pepper. Arrange the chicken skin-side up on a lightly greased sheet pan — place in the refrigerator, uncovered, to dry. Heat oven to 450°F. Remove chicken from the fridge and drizzle with oil. Roast until the chicken is golden and has rendered its fat, about 30 minutes.
- Take the sheet pan out of the oven. Dip the 4 slices of bread in the rendered fat, turning to coat both sides. Leave the slices in the pan and return to the oven. Roast an additional 10 minutes. The bread will be perfectly toasted.
- While the chicken roasts, combine the brown sugar, colatura di alici, and lemon juice in a small saucepan and bring to a brisk simmer over medium-high heat. Cook until the mixture has reduced by about half, 3-4 minutes; the bubbles will increase in size — this is how you can tell it’s ready. Add both pieces butter and stir them into the sauce until fully melted. Set aside.
- To serve, place the 4 pieces of toast on 4 warmed serving plates. Divide slivered basil over the toasts, and top each with a piece if chicken. Spoon the sauce over the chicken, using all of it and letting it sink into the bread and onto the plate. Top each chicken thigh with fresh basil leaves and serve.
- Serves 4.
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Christmina
June 5, 2021 at 7:34 amSo unique, David! Not sure if I would have liked The Times dish myself, but yiur recipe looks gorgeous! I bought my mother a bottle of colatura di alici and noticed she hadn’t opened it yet. II need to buy some for myself.
Cocoa & Lavender
June 5, 2021 at 1:51 pmChristina – I know – without a doubt – you would not have liked the NYTime recipe. Can you say cilantro?? 🙂 I really do think you will like this. It is a bit over-the-top in the calories but so worth it for a special meal.
Christina Conte
June 7, 2021 at 11:08 amI don’t mind calories, but I do mind cilantro!! Eek!
David Scott Allen
June 7, 2021 at 12:56 pmThen this version is perfect for you! 🙂
John / Kitchen Riffs
June 5, 2021 at 8:17 amSuch a great looking dish! Reading the recipe I’m sensing this has a LOT of flavor. I always read the NY Times, and like their food section — but it lacks the quality it had maybe 5 to 10 years ago, IMO. It’s not as “good” but I enjoy the food writing in the Washington Post much more these days. They present more recipes that I actually want to make. Anyway, good stuff — thanks.
Cocoa & Lavender
June 5, 2021 at 1:53 pmI absolutely hear you, John – =I mostly am disappointment in the NY Times recipes but sometimes find inspiration there – such as I did for this recipe. I hope you will make this – it is worth it!
Chef Mimi
June 5, 2021 at 9:06 amLove this! And I love my anchovy syrup! But I keep forgetting to use it. And now I can!
Cocoa & Lavender
June 5, 2021 at 1:53 pmThis is the perfect excuse for you to get out the CdA, Mimi!
Provençal Pairings: Wine with FoodRevisiting an Old Friend - Provence WineZine
June 5, 2021 at 1:35 pm[…] This week’s pairing is pretty unusual… but trust me, in the end, it makes perfect sense. The anchovy sauce used in my recipe for Roasted Chicken with Colatura di Alici is Italian; it is a descendant of the ancient Roman garum. Coincidentally, garum was produced by the Gauls and exported from the southernmost tip of France, an area we know as Provence. Not too far from that Gaulois outpost is Domaine de l’Amaurigue, the winery where today’s wine is made. Even though the ingredient is Italian, history tells us it was used in Provence and that led me to believe it is a perfect pairing for this rosé. You can find the recipe for the chicken on Cocoa & Lavender. […]
Eha Carr
June 5, 2021 at 5:15 pmChicken, basil and anchovies – certainly not a flavour profile i could have foreseen . . . but, looking at the dish, now cannot wait to try ! At the moment I simply cannot taste anchovy with basil on my ‘imaginary’ palate and am truly eager to find out !! Also the ‘marriage’ of chicken and anchovy is inviting – if it thrills, as I daresay it will . . . there are more experiments to be made. *smile* Yes, I hugely watch both my saturated fat and sugar intake . . . sometimes one simply makes a different choice for the day . . .
Cocoa & Lavender
June 7, 2021 at 8:48 amSure you can taste that combo – you eat Vietnamese fish sauce with basil all the time! 🙂 Yes, this one is a bit rich, but for a once-in-a-while splurge, it is worth it!
Susan Manfull
June 6, 2021 at 8:06 amHaving already made this recipe, per David’s recommendation, I can unequivocally report that it is excellent! I can’t wait to make it again, especially with the Amaurigue Fleur rosé !
Cocoa & Lavender
June 7, 2021 at 8:48 amI also think the changes I made will really make you happy, Susan! It is such a great dish and a perfect pairing with the wine.
Valentina
June 6, 2021 at 1:59 pmLove, love this! Brilliant combination of flavors, and your presentation is beautiful. Love that you “rearranged” the NY Times version. 😉 ~Valentina
Cocoa & Lavender
June 7, 2021 at 8:49 amIMHO, the NY Times recipes often need a lot of editing and re-arranging! 🙂
Jeff the Chef
June 6, 2021 at 5:59 pmThis is so interesting. I especially love the way you toasted the bread.
Cocoa & Lavender
June 7, 2021 at 8:49 amI hate ot be shallow, Jeff, but the brad was my favorite part – the way it sopped up all the juices! Mmmmmm.
sherry
June 6, 2021 at 11:39 pmmm anchovy sauce. a bit like Worcester? 🙂 i am a definite anchovy fan so this sounds delicious.
Cocoa & Lavender
June 7, 2021 at 8:50 amNot really, Sherry – it is more like Vietnamese fish sauce, but a little bolder. I think you will like it.
speedy70
June 6, 2021 at 11:49 pmUn piatto molto raffinato, ottimo così cucinato il pollo!!!
Cocoa & Lavender
June 7, 2021 at 8:51 amGrazie tante! È molto semplice e molto buono.
Karen (Back Road Journal_
June 7, 2021 at 9:29 amYour photo and recipe should give the NYT recipe envy.
Cocoa & Lavender
June 19, 2021 at 11:39 amWell, perhaps, Karen… If the New York Times even knew I was alive!
2pots2cook
June 8, 2021 at 6:15 amWe use anchovy drippings with pasta and vegetables and I have never combined it with chicken. Must do definitely !
David Scott Allen
June 9, 2021 at 6:49 amIt’s really a great combination, Davorka!
Inger @ Art of Natural Living
June 8, 2021 at 3:56 pmBeautiful David! And n problem selling me on the anchovy!
David Scott Allen
June 9, 2021 at 6:50 amThat is what I figured, Inger! 🙂
Fran @ G'day Souffle
June 9, 2021 at 8:49 amDavid, you’ve opened my eyes to this anchovy sauce- I never would have bought it in a ‘million years’! Sounds like a great idea and I’m sure I can find it online.
Raymund
June 9, 2021 at 3:31 pmThats a flavour profile right up in my alley, honestly it sounded Asian a bit as we do use something like anchovy but saltier and more pungent, the fermented fish or shrimp paste. It gives a lot of flavour and brings out the umami in food. And like the Asian way you too cooked it with bone on and skin on, all the flavours are in there.
Cocoa & Lavender
June 19, 2021 at 11:39 amThe original was a bit Asian, Raymund, but I’m so familiar with the Italian version of the anchovy extract that I wanted to make it Italian!
sippitysup
June 9, 2021 at 5:16 pmI know I would love this. GREG
Cocoa & Lavender
June 19, 2021 at 11:40 amIt is, indeed, right up your alley Greg.
Aarthi Jagannathan
June 9, 2021 at 6:25 pmLooks so inviting and beautiful presentation, David! The flavors and sauces sounds interesting, love the way you have used the bread and the chicken, should try it !
Cocoa & Lavender
June 19, 2021 at 11:40 amThe thing I love about a piece of toast under a dish like this is that it captures all the flavors, Aarthi.
Jean | Delightful Repast
June 11, 2021 at 10:00 amDavid, what a gorgeous dish! You certainly succeeded in transforming it from “a mess on a plate!” The toast is the perfect platform for the perfectly done chicken thigh.
Cocoa & Lavender
June 19, 2021 at 11:41 amIt’s funny, Jean, I heard someone talking about how they like to make their croutons as delineated in the original recipe. I’m sure it’s fantastic, but so unattractive. What a snob am I?!
Andrea
June 12, 2021 at 8:42 amDear David, what a unique and delicious sounding interpretation of a NY Times recipes – loving your elegant and picture perfect presentation as well!
I would have loved to taste it….
Sun is shining around here today, so I am sending you some “sonnige Grüße”!
All the best,
Andrea
Cocoa & Lavender
June 19, 2021 at 11:41 amI wish you could come over to dinner, Andrea. I can think of nothing more than I would enjoy even feeding you, Thomas, and the girls this dish.
Karen (BackRoad Journal)
June 13, 2021 at 4:41 amFor some reason my earlier comment didn’t go through. You Asian twist on the recipe sounds great and your presentation certainly isn’t a mess on a plate…it is lovely.
Cocoa & Lavender
June 19, 2021 at 11:42 amKaren – I found your original comment in the spam box. I’m glad I check it every so often because sometimes one of my regular readers ends up there! I have no idea why… Thanks for coming in twice, and especially for your kind comment the first time.
John
July 7, 2021 at 3:02 amI must say, I don’t think I’ve ever had chicken with anchovy. Grilled beef eye fillet or rump with anchovy butter and parsley? Yes, I’ve had that many times, but chicken, no. I need to try this!
Cocoa & Lavender
July 10, 2021 at 10:08 amDo you know Colatura di Alici, John? Similar to Vietnamese fish sauce. So amazing… you will love this.
Brian
July 16, 2023 at 6:41 pmMade this tonight
Excellent dish! That chicken fat toasted bread was divine, and when the sauce socked in that just took it up a notch
It tasted like it was much harder to put together than it was
Perfect for company, easy to make, looks great, tastes delicious and probably a flavor they haven’t had before