Cooking Tip: Dissolving anchovies in oil is a great way to add their unique, salty flavor to sauces and vinaigrettes. Rinse chicken and pat dry with paper towel. A slight odor is a natural reaction to vacuum packing. Be sure to read through the entire recipe before you begin cooking. Trust us–you’ll be glad you did! Visit youtube.com/theplated for helpful how to videos!
Wine Pairing: 2013 Blue Quail Sauvignon Blanc – $15/bottle
Ingredients
- 6 baby turnips
- 1 bunch carrots
- 1 clove garlic
- 1 lemon
- ¼ bunch chives
- 2 boneless skinless chicken breasts
- ½ teaspoon dried oregano
- 2 anchovy fillets
What You Need At Home
- baking sheet
- large pan
- small pot
- 4 tablespoons olive oil
- kosher salt
- black pepper
1. Prepare Ingredients
Preheat oven to 425°F. Rinse turnips and halve. Rinse carrots and halve lengthwise on a diagonal. Thinly slice garlic. Halve lemon. Rinse chives and thinly slice. Rinse chicken and pat dry with paper towel.
2. Roast Vegetables
On a baking sheet, toss together turnips, carrots, 1 tablespoon olive oil, salt, and pepper. Arrange in a single layer and roast, tossing once, until tender, 14-16 minutes.
3. Cook Chicken
While vegetables roast, heat 1 tablespoon olive oil in a large pan over medium heat. Season chicken on both sides with dried oregano, salt, and pepper. When oil is shimmering, add chicken and cook until browned on outside and no longer pink, about 6 minutes per side.
4. Make Anchovy Oil
In a small pot over medium heat, combine garlic, anchovies, and 2 tablespoons olive oil. Cook, stirring occasionally, until garlic is fragrant and anchovies have broken down, 1-2 minutes. Stir in juice of ½ lemon. Taste and add salt and pepper as needed. Discard remaining lemon.
5. Plate Chicken
Divide chicken and vegetables evenly between 2 plates. Spoon over anchovy oil, sprinkle with chives, and serve.
