The Chew and Mario Batali’s Chicken Thighs with Pole Beans and Agliata Recipe

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Ingredients

  • 12 garlic cloves, crushed
  • 3/4 cup extra-virgin olive oil
  • 2 salt-packed anchovies, filleted, rinsed, and patted dry, or 4 oil-packed anchovy fillets, drained
  • 1/2 cup chopped fresh Italian parsley
  • 2 cups fresh bread crumbs
  • 12 boneless, skinless chicken thighs
  • 3 shallots, sliced ¼ inch thick
  • 1 teaspoon anchovy paste
  • 1 pound snap peas, blanched in boiling water just until bright green, chilled in an ice bath, and drained
  • 2 cups extra-virgin olive oil
  • 2 tablespoons hot red pepper flakes
  • 1 tablespoon sweet Pimenton (Spanish smoked paprika)

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