Italian Style Salsa Verde Chicken

An Italian chicken dish served with Italian salsa verde and a simple tomato salad

Ingredients

Italian-Style Salsa Verde Chicken
4-6 pieces of skin on, bone in chicken- thighs or breasts (or cut up a whole chicken)
kosher salt and pepper
olive oil for searing

Italian Style Salsa Verde
1 C Italian parsley ( packed, tender stems ok)
2 garlic cloves
⅛ C T lemon juice
1 tsp lemon zest
2 T capers
1 T caper juice
1 anchovy ( optional)
¼ C olive oil plus more for cooking 
Salt and pepper to taste

Tuscan Tomato Salad
Assorted room temperature tomatoes
olive oil
balsamic vinegar
finishing salt
pepper
scatting of herbs (optional)

Instructions 

1. Preheat oven to 400 F
2. Rinse and pat dry chicken. Season generously with salt and pepper on all sides.
3. Heat 2-3 T oil in a heavy bottom skillet, and gently place chicken in hot oil, skin side down, over medium high heat and sear for 5 minutes, or until golden brown. You may need to do this in batches if using a whole chicken. Turn over and sear another 3 minutes, turning heat down to medium.
4. Place chicken in the oven, either in the same skillet or on a sheet pan, and bake until cooked through. 15-25 minutes, depending on the cut.
5. While chicken is finishing in the oven, make the Italian Style Salsa Verde.
6. Place all the ingredients in a food processor and pulse, repeatedly, about 15 times, until chopped and just combined – but NOT smooth. Place in a bowl and set aside.
7. To make the tomato salad, slice assorted ripe, room temperature tomatoes and place on a platter. Drizzle with good olive oil, balsamic vinegar, finishing salt and pepper. That’s it. You could scatter fresh herbs for color.

By: Sylvia Fountaine

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