Recipes
Date posted: 23/02/2018
Ingredients
| Garlic cloves, crushed | 4 |
| Drained capers, finely chopped | 2 tbsp |
| Anchovies, finely chopped (optional) | 4 |
| Finely chopped fresh rosemary | 1 tbsp |
| Olive oil | 2 tbsp |
| Farmstead chicken thigh meat skinless | 8 (1kg) |
| Steamed baby chat potatoes, to serve | 600g (100g per person) |
| Salad leaves | to serve |
Method
- Combine garlic, capers, anchovies (if using), rosemary and oil in a large bowl.
- Cut 4 deep slits in each chicken thigh meat. Add chicken to garlic mixture. Rub mixture into chicken.
- Heat a large frying pan over medium high heat. Cook the thigh meat, in batches, for 4 to 5 minutes each side or until browned and cooked through.
- Serve the dish with potatoes and salad leaves.