|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|
- 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.
The intense flavours of capers, rosemary and anchovies make these succulent chicken fillets taste sensational.