Came across a recipe that was a bit unusual and wanted to try it. It worked well enough that I decided to post it here.
For 4 people:
8 skin on bone in chicken thighs
8 large shallots, peeled and quartered
4 garlic cloves minced
5 anchovy filets
hefty pinch of red pepper flakes
3 sprigs of rosemary
1/3 cup dry white wine
grated zest and juice of 1/2 lemon
You heat olive oil in a pan that will hold all the thighs and brown them both sides quickly and remove to a plate
Pour off all but 1 tbsp fat and then lightly brown the shallots and add 3/4 of the garlic, the pepper flakes and the anchovies, reduce heat and mash about until the anchovies melt in with the other components
Add rosemary, wine, and lemon juice and bring to a boil, then remove from heat and put thighs back in, skin up, including any juices, and put into a 350 F oven uncovered for 35-40 min. (shooting for internal 165 deg)
Serve topped with grated lemon peel and rest of garlic on top.
The anchovies melt into the rest and are unidentifiable except for the added umami, and the resulting dish works equally well with either white or lighter red wines (we had a 2018 Beaujolais).
Having the left overs (made a double batch) tonight with a cold bean sprout salad with Togarashi spice, sesame seeds and oil and minced garlic. Will go for a white wine this time.