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Chicken with Anchovies |

Chicken with Anchovies

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5 from 1 review


This savory dish bathes chicken thighs in a sauce of anchovies, capers, garlic, and balsamic vinegar – a delicious combination that turns ordinary chicken thighs into a heavenly meal.


  • 2 tablespoons extra-virgin olive oil
  • About 2 pounds of chicken thighs (bone-in; skinless)
  • 3 cloves garlic, diced
  • 1 tin anchovies (2 ounces), chopped
  • ¼ cup balsamic vinegar
  • 2 tablespoons capers (rinsed if packed in salt; drained if packed in vinegar)
  • ½ cup dry white wine (can substitute chicken stock)
  • Kosher salt
  • Black pepper



1. Heat the olive oil in a skillet large enough to fit the chicken pieces over medium heat until hot.

2. Brown chicken thighs on all sides – about 5 minutes on each side.

3. Remove chicken thighs to a plate. Reduce heat to medium-low. Add garlic to oil and sauté until just turning brown, about 30 seconds.

4. Add the anchovies and sauté until dissolved in the oil.

5. Add the balsamic vinegar, capers and wine. Stir to combine. Simmer for a few minutes. Season with salt and pepper to taste.

6. Add chicken thighs back into pot and let simmer, uncovered,  until chicken is tender and cooked through to165°. Turn chicken occasionally. Keep chicken partially submerged. (It may be necessary to add more wine or stock. Feel free to add in more balsamic as well.)

7. Serve!