real-time-recipes

Roman Chicken with Salsa Verde

December 02

This Roman Chicken with Salsa Verde is a vibrant and hearty dish that brings together rich Mediterranean flavours in a simple, rustic style. The combination of tender chicken thighs, briny olives, capers, and the deep sweetness of bell peppers creates a satisfying base, while the zesty salsa verde adds a fresh, herby kick that really brightens the whole dish. The use of fresh herbs, anchovies, and mustard in the salsa verde brings depth and a balanced umami punch, elevating the meal. Serve it with some baby potatoes for a complete and comforting dinner that’s perfect for any occasion.

Serves 4
1 Hr

Method

1. First add a good glug of oil into a large ovenproof sauté pan and place over a medium-high heat. When hot, add the chicken thighs, seasoning with salt and freshly ground black pepper. Add the rosemary sprigs and cook over a medium heat until browned on both sides.
2. As the chicken cooks, remove the stems and seeds from the peppers, then cut into chunky strips and finely slice the garlic
3. Remove the chicken from the pan and add the peppers. Stir quickly then add the garlic and deglaze with a little of the white wine to help remove all the lovely, tasty bits from the bottom of the pan.
4. Add the oregano, olives, capers and tinned tomatoes, along with a splash of water. Add the chicken and any juices back to the pan and cook over a medium heat for 15 - 20 minutes, until the chicken is cooked through and the sauce has thickened slightly.
5. To make the salsa verde, peel the garlic and pick the herb leaves, then place into a pestle and mortar and crush until you form a paste. Add the anchovies and crush again. Add the mustard and vinegar, then slowly stir in the oil until you achieve the right consistency. Alternatively you can chop all the ingredients, except the oil together on a board. Add to a bowl and drizzle in the oil to finish.
6. Balance the flavours with black pepper, a bit of sea salt and maybe a little more vinegar.
7. The chicken is ready when it is completely tender and the sauce has reduced and thickened
8. Serve the chicken and salsa verde together and dig in.

8 – 10 chicken thighs, boneless, skinless (about 2 pounds chicken thighs)

2 sprigs rosemary

2 red peppers

1 yellow pepper

2 cloves garlic, minced

1/2 cup dry white wine

1 tsp dried oregano

3.5 oz mixed Italian olives

1.75 oz capers (about 3 tablespoons)

1 x 14.1 oz can chopped tomatoes

1/2 cup chopped parsley

10.5 oz dry pasta

For the Salsa Verde:

1 clove garlic, minced

2 handfuls of fresh flat-leaf parsley

1 handful of fresh basil

1 handful of fresh mint

4 anchovy fillets

1 tbsp Dijon mustard

3 tbsp red wine vinegar

8 tbsp really good extra virgin olive oil

8 – 10 chicken thighs, boneless, skinless

2 sprigs rosemary

2 red peppers

1 yellow pepper

2 cloves garlic

125ml dry white wine

1 tsp dried oregano

100g mixed Italian olives, pitted

50g capers

1 x 400g tin chopped tomatoes

Handful of flat leaf parsley

300g pasta

For the salsa verde:

1 clove garlic