Chicken Thighs With Snap Peas And Agliata

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
1272
FAT
357%
CHOL
98%
SOD
20%

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Ingredients for 6 servings

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 breadcrumbs

12 boneless, skinless chicken thighs

4 shallots, sliced 1/4-inch thick

1/2 teaspoon anchovy paste

1 pound snap peas, blanched in boiling water just until bright green, then chilled in an ice bath and drained

Olio Piccante (recipe follows) for drizzling

2 cups extra virgin olive oil

5 jalapeƱo peppers, coarsely chopped

1/2 cup hot red pepper flakes

1 tablespoon sweet paprika

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