Anchovy paste lends depth without tasting fishy.

Julia Levy
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Photography: Caitlin Bensel; Food Styling: Anna Hampton; Prop Styling: Kathleen Varner

Recipe Summary

Serves 4 (serving size: 1 chicken thigh, 1/2 cup broccoli, and 1/3 cup pepper mixture)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F.

  • Heat 1 1/2 teaspoons oil in a large skillet over medium-high. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add chicken to pan; cook 3 minutes on each side or until browned. Place, skin side up, on one side of a rimmed baking sheet.

  • Combine remaining 1 1/2 teaspoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and broccoli in a bowl; add to other side of pan with chicken. Bake at 425°F for 10 minutes or until chicken is done.

  • Return skillet to medium-high. Add onion and bell peppers; sauté 3 minutes. Stir in garlic, thyme, and anchovy paste; cook 1 minute. Stir in stock, scraping pan to loosen browned bits. Stir in vinegar. Serve with chicken and broccoli.

Nutrition Facts

434 calories; fat 28.3g; saturated fat 7.1g; mono fat 12.5g; poly fat 5.6g; protein 29g; carbohydrates 17g; fiber 5g; cholesterol 142mg; iron 2mg; sodium 604mg; calcium 81mg; sugars 6g; added sugarg.