1 C Italian parsley ( packed, tender stems ok) feel free to sub basil or part basil
2 garlic cloves
⅛ C T lemon juice
2 tsp lemon zest
2 T capers
1 T caper juice
1 anchovy ( optional)
¼ –⅓ C olive oil plus more for cooking
Salt and pepper to taste
Tuscan Tomato Salad
Assorted room temperature tomatoes
scattering of herbs (optional)
Preheat oven to 400 F ( or grill!)
Rinse and pat dry chicken. Season generously with salt and pepper on all sides.
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.
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.
While chicken is finishing in the oven, make the Italian Style Salsa Verde.
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.
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.