Spaghetti with Garlic, Chili and Anchovy | Chef Ethan Stowell | Cooks
Chef Ethan Stowell shows us how to make spaghetti with garlic, chili and anchovy, topped with fried breadcrumbs.
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Chicken with Anchovy and Olive Sauce
Hello everyone, welcome back to @leescooking Channel. This video is titled Braised Chicken in Anchovy & Black Olive Sauce.
Get ready for a delicious twist on classic chicken with this anchovy and olive sauce recipe! This dish may sound a bit unconventional, but the anchovies add a unique umami flavor that will leave you amazed. We start by prepping the ingredients - onion, garlic, black olives, and anchovies. Then, we brown the chicken pieces (we used drumsticks but feel free to use any bone-in chicken) and saute the onions and garlic. Next, we add white wine, wine vinegar, chicken stock, dried oregano, and bay leaves to the pan, bringing the mixture to a boil. We let the chicken braise for 30 minutes before removing it from the pan and finishing the sauce by adding the olives and anchovies. To complete the dish, we serve the chicken with a fresh tomato salad and a simple garlic and olive oil dressing. Give this anchovy chicken dish a try, it's seriously yummy!
Measurements:
Chicken w. Anchovy & Black Olive Sauce
1 medium onion, diced
3 cloves of garlic, finely chopped
3 tablespoons black olives, finely chopped
4 anchovies, finely chopped
1 1/2 kg chicken drumsticks (or any bone-in chicken pieces)
Salt
Pepper
Oil
1 cup dry white wine
3 tablespoons wine vinegar
1 cup chicken stock
1 teaspoon dried oregano
2 bay leaves
Tomato Salad
4 large red tomatoes
1/2 small red onion
1 small clove of garlic
3 tablespoons olive oil
Pinch of sea salt
1 tablespoon wine vinegar
1 tablespoon fresh basil (or 1 teaspoon dried basil)
Fresh parsley
About Me:
My name's Lee and I'm on a mission to show you how to cook delicious and easy meals. I come from humble beginnings in the kitchen and want to prove that you don't need a fancy setup to cook great food.
My passion for food started at a young age, thanks to my amazing mother who taught me how to cook. I even went on to become a chef and worked in the industry for a decade! But my true calling is teaching and sharing my love for cooking.
On this channel, I'll be whipping up a variety of dishes from all around the world. I love trying new things and keeping things fresh, so you'll never get bored. Sometimes you'll see me in the videos, and sometimes it'll just be the food. The main focus here is always the delicious food.
Relevant Hashtags:
#braisedchicken #anchovyolivesauce #mediterraneanflavors
Live from Italy: Chicken with a Garlic, Anchovy, Caper & Lemon Sauce
I’m in Ortigia, a small island off the coast of Siracusa, Sicily. A swordfish dish I ate the first night here in local restaurant included the ingredients in this dish.
Today we decided to eat in the apartment we rented. So I bought everything I needed in a local market to cook at home for lunch. I hope you enjoy it. We did.
If you’re hungry and don’t have much time to cook, this flavorful chicken dish will be in your mouth in about 15 minutes.
I’m a breast guy but you can use thighs if you want.
The chicken is bathed in a rich sauce enhanced by the anchovy umami, garlic, capers and freshened with a squeeze of lemon. Add a little chile flakes to give a little sparkle as you finish each bite.
After you plate the chicken and pour all the sauce on top, sprinkle the chopped parsley all over for some color appeal.
Buon appetito!
—Gianni
Recipe:
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Garlic Chicken with a Lemon Anchovy Pan Sauce. (PERFECT WEEKNIGHT MEAL! ) ????
This recipe is sure to impress. The dish is made with juicy chicken thighs that are seasoned and cooked in a flavorful pan sauce made from garlic, anchovies, lemon and capers. It's the pan sauce brings everything together. This recipe is easy to make and is perfect for a weeknight dinner or a special occasion. Gather your ingredients and get ready to make a dish that your family and friends will love.
Ingredients:
Skinless, Boneless Chicken Thighs (approx. 5 thighs)
Salt and Black Pepper, to taste
6+1 Garlic Cloves, 6 smashed, 1 minced
1/4 cup Olive Oil
5 Anchovy Fillets
2 Tbsps Drained Capers, patted dry
1/2 Tsp Red Pepper Flakes
1 Lemon Halved. One half juiced
Fresh Roughly Chopped Parsley
Directions:
1. Heat oven to 350 degrees.
2. Season the chicken thighs well with salt and pepper
3. Smash 5 cloves of garlic. Mince one cloves and put it aside.
4. Put a 12 inch ovenproof pan over medium-high fire and add the oil.
5. When the oil is ready, add the 5 smashed garlic cloves, the anchovies, capers and red pepper flakes.
6. Let cook, stirring with a wooden spoon to break up the anchovies, until the garlic browns around the edges and the anchovies dissolve, 3 to 5 minutes.
7. Stir everything together and cook for 4 to 6 minutes until the garlic is nicely browned and the anchovies have dissolved into the sauce.
8. Seat your chicken well in the sauce. Give them a little wiggle if you need to.
9. Let them cook undisturbed for about 7 minute. However, you should move the sauce about so nothing burns.
10. After 7 minutes check to see if the chicken comes easily away from the pan and are nice and brown on the underside.
11. Flip the chicken thighs over and transfer the entire pan to the center rack of your preheated oven.
12. Cook for an additional 10 minutes until the chicken is cooked through and nicely browned.
13. Remove the pan from the oven and transfer the chicken to a plate. Be careful that handle is hot.
14. Transfer the chicken thighs to a plate.
15. Turn the fire back on under your pan. Add the minced garlic and the juice from half of the lemon. Use a wooden spoon to scrape up any bits from the bottom of the pan and cook for about a minute to incorporate them into the pan sauce.
16. Return the chicken and its juices back in to the pan and cook for another 1-2 minutes and it’s ready.
17. Transfer that chicken onto a serving platter, pour that delicious pan sauce over the top. Squeeze the remaining half of the lemon over it, and sprinkle some parsley to make it look pretty.
18. Enjoy!
Shot on the Sony a7sIII (main) and iPhone 14 Pro Max (top).
#chicken #chickenrecipe #chickendinner #anchovy
#food #chef #foodshorts #chefathome #cooking #cookingvideo #cookingathome #maincourserecipe #maincourse #lunch #dinner
Tonnato Sauce Recipe - Cold Tuna Anchovy Sauce, Dip and Spread
Learn how to make a Tonnato Sauce Recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Tonnato Sauce Recipe!
How to Make Caesar Dressing - The Basics on QVC
- Learn how to make Caesar salad with dressing from scratch! Blue Jean Chef Meredith Laurence teaches you how to make two different kinds of Caesar dressing, light and regular. Also, learn how to make croutons in an air fryer.
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Classic Caesar Salad
Serves 4
Ingredients:
2 egg yolks
juice from ½ lemon
¼ teaspoon salt
freshly ground black pepper
1 teaspoon anchovy paste
½ to 1 clove garlic, finely minced or mashed into a paste
½ cup canola oil
¼ cup olive oil
4 thick slices of Italian bread, cut into 1-inch cubes
olive oil
salt and freshly ground black pepper
3 or 4 hearts of Romaine lettuce, washed and dried
Parmigiano-Reggiano cheese
Directions:
1. Make the croutons by pre-heating the oven to 375ºF (or pre-heat the air fryer to 370ºF). Toss the cubed bread in a bowl with the some olive oil, salt and freshly ground black pepper. Spread the cubes out on a baking sheet and toast in the oven for 10 to 15 minutes or until nicely toasted (or air-fry for 5 minutes).
2. Make the dressing by whisking the egg yolks, lemon juice, salt and pepper together. Add the anchovy paste and garlic and whisk well. Slowly drizzle in the oils, whisking constantly. Add very slowly at first, so that the sauce doesn’t break. Whisk patiently, adding the oil slowly until all the oil has been incorporated.
3. Cut the Romaine leaves into bite-sized pieces (or leave them whole if desired). Toss the lettuce leaves with some of the dressing. Toss the croutons in at the last minute and plate.
4. Using a vegetable peeler, peel big shavings of Parmigiano-Reggiano cheese on top and serve with some freshly ground black pepper.
Lighter Caesar Salad
Serves 4
Ingredients:
juice from ½ lemon (about 2 teaspoons)
¼ teaspoon salt
freshly ground black pepper
1 teaspoon anchovy paste
½ clove garlic, finely minced or mashed into a paste
¼ cup plain natural yogurt
2 teaspoons olive oil
a couple dashes of Worcestershire sauce
4 thick slices of Italian bread, cut into 1-inch cubes
olive oil
salt and freshly ground black pepper
3 or 4 hearts of Romaine lettuce, washed and dried
Parmigiano-Reggiano cheese
Directions:
1. Make the croutons by pre-heating the oven to 375ºF (or pre-heat the air fryer to 370ºF). Toss the cubed bread in a bowl with the some olive oil, salt and freshly ground black pepper. Spread the cubes out on a baking sheet and toast in the oven for 10 to 15 minutes or until nicely toasted (or air-fry for 5 minutes).
2. Make the dressing by whisking the lemon juice, salt, pepper, anchovy paste and garlic together and whisk well. Add the yogurt and olive oil, and mix well to blend. Season to taste with salt, more lemon juice and the Worcestershire sauce.
3. Cut the Romaine leaves into bite-sized pieces (or leave them whole if desired). Toss the lettuce leaves with some of the dressing. Toss the croutons in at the last minute and plate.
Using a vegetable peeler, peel big shavings of Parmigiano-Reggiano cheese on top and serve with some freshly ground black pepper.