Chicken Thighs With Snap Peas and Agliata

12 garlic cloves, crushed

½ cup plus 3 tablespoons extra-virgin olive oil, divided

2 salt-packed anchovies, filleted, rinsed and patted dry (or 4 oil-packed anchovy fillets, drained)

½ cup chopped fresh Italian parsley

Pinch crushed red-pepper flakes

2 cups fresh bread crumbs

12 boneless, skinless chicken thighs

3 shallots, sliced ¼-inch thick

½ teaspoon anchovy paste (1 anchovy fillet, mashed)

1 pound snap peas, blanched (see note)

Combine garlic, cup of the oil, anchovies, parsley, red-pepper flakes and bread crumbs in a food processor. Process until fairly smooth.

Put chicken thighs in a large bowl and toss with breadcrumb mixture until well-coated. Arrange in a single layer on a platter and refrigerate 15 minutes.

Meanwhile, prepare grill for indirect grilling (with one hot side and one cool side, with no heat under rack on the cool side).

Place the chicken thighs top (skinned) side up on the cooler part of the grill. Cover the grill and cook, turning once, until chicken is cooked through, about 15 minutes on each side.

Meanwhile, heat remaining 3 tablespoons oil in a 10- to 12-inch saute pan over medium heat. Add shallots and anchovy paste and cook, stirring occasionally, until shallots are soft, about 5 minutes. Add snap peas and cook, stirring just until heated through. Divide snap peas among 6 plates. Top each with 2 chicken thighs.

Serves six.

Cook's notes: To blanch the snap peas, put them in boiling water for 30 seconds to 1 minute, or just until they turn bright green, then transfer to a bowl of ice water to cool. Drain before using.

The thighs also could be baked in a 425-degree oven for about 15 minutes, then broiled for a few minutes to brown the tops.

Adapted from "Italian Grill" by Mario Batali (2008 Ecco Press, $29.95)