Chicken Thighs with Scrappy Green Sauce Recipe

  • Prep Time
    1 hr 15 min
  • Cook Time
    20 min
  • Serving Size
    4

 

Ingredients

  • 2 cups packed mixed greens, tender herb stems and leaves (such as parsley, basil, cilantro, scallion, dill, spinach, arugula, etc.)
  • 1 clove garlic
  • 1 tbsp capers in brine
  • 1 tbsp anchovy oil (reserved from a jar of anchovies)
  • 1 lemon, juiced and zested
  • Extra virgin olive oil
  • Sea salt and fresh black pepper
  • 8 bone-in, skin-on chicken thighs
  • Scrap: Herb stems

Preparation

  1. In the jar of a KitchenAid® Pro Line® Series Blender (KSB7068/8270), pulse the greens, garlic, capers, anchovy oil, lemon juice and zest. Stream in enough olive oil to create a smooth consistency. Season to taste with salt and pepper.
  2. Place the chicken in a bowl or large resealable plastic bag and cover with three-quarters of the marinade (save the rest to use as sauce). Marinate at room temperature for 1 hour or in the refrigerator overnight.
  3. Preheat oven to 475°F. Remove chicken from marinade and pat dry. Season chicken with salt and pepper. Heat a little olive oil in a 12″ cast-iron or heavy nonstick skillet over high heat.
  4. Nestle chicken in skillet, skin side down, and cook for about 3 minutes. Reduce heat to medium; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown.
  5. Transfer skillet to oven and cook 10 to 15 more minutes, flipping halfway through, until internal temperature reaches at least 165°F and skin is golden and crispy.
  6. Transfer to a plate; let rest 5 minutes. Drain and reserve pan drippings (schmaltz) for another use(such as Shaved Fennel Salad with Warm Schmaltz Vinaigrette). Serve chicken with reserved green sauce.

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