Mario Batali's Chicken Thighs with Garlicky Crumbs and Snap Peas

Ingredients

• 5 oil-packed anchovy fillets
• 10-12 garlic cloves, smashed
• 1/2 cup finely chopped flat-leaf parsley
• 1/4 cup plus 3 tablespoons extra-virgin olive oil
• 2 cups fresh breadcrumbs, made from crusty European-style bread
• 2 1/2 pounds boneless, skinless chicken thighs
• salt
• 1 pound sugar snap peas, ends trimmed
• 3 medium shallots, thinly sliced

Directions

1. Combine 4 of the anchovy fillets with the garlic, parsley, and 1/4 cup of olive oil in a food processor. Pulse in short bursts until the mixture is finely chopped. Add the breadcrumbs and pulse again until everything is evenly blended.
2. Sprinkle the chicken thighs with salt, then coat them with the breadcrumb mixture. Cover the chicken and refrigerate for 15 minutes.
3. While the chicken chills, prepare a grill or grill pan. Bring a large pot of salted water to a boil, add the snap peas, and blanch them until they turn bright green, about 1 minute. Drain them, then pat them dry.
4. Warm the remaining olive oil in a large (12-inch) skillet until it shimmers. Add the last anchovy fillet and use a wooden spoon to break it apart until it melts into the oil. Add the shallots and cook until they’re soft and caramelized, about 5 minutes. Add the snap peas and toss to coat them. Cook until they’re heated through, then season with salt.
5. Grill the chicken thighs until they’re crisped and cooked through, 3-5 minutes per side depending on the heat. Serve them with the snap peas.