They go full stealth mode in my garlicky chicken with lemon-anchovy sauce, melting quietly into the pan sauce and enhancing the lemon and capers.
My unofficial plan for 2025 is to catch up with some of my B.I.F.s (Best Ingredients Forever), and I’ll bet you can guess what’s at the top of the list. That’s right, anchovies! (Don’t worry, dear chocolate; we’ll touch base again around Valentine’s Day.)
The thing about anchovies is, the oomph-to-effort ratio is absurdly weighted in your favor. Slip just a few of those savory, umami filets into dressings, marinades, sauces and stews, and you’ll get back amazing depth of flavor without any of the fishiness that anchovy skeptics seem to fear. Many have been scarred by the takeout anchovy pizzas of yore, but isn’t it high time to give the wee fishes another chance?
They go full stealth mode in my garlicky chicken with lemon-anchovy sauce, melting quietly into the pan sauce, leaving only a pungent vibrancy that makes the lemon and capers all the richer. The recipe is flexible enough to use boneless chicken thighs or breasts — just watch the breasts carefully so they don’t overcook. Then make sure to serve this with some bread for mopping up the complex, caramelized pan sauce. You won’t want to leave a drop behind.
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Garlicky Chicken With Lemon-Anchovy Sauce
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Still on the fence? Then take it from Ken Wightman, a reader who wrote in the recipe notes: “I’m beginning to think Ms. Clark is onto something when she goes on and on about the magic of anchovies. I’ve slipped them into a number of meals and they seem to add sparkle without adding a ‘fishy’ taste. (My wife’s big fear.)” Amen, anchovy brother!
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