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Categories:
fresh Italian parsley leaves tarragon cornichons garlic anchovy white wine vinegar capers kosher salt extra-virgin olive oil chicken breasts kosher salt
Viewed: 27 - Published at: 7 years agoIngredients
- 2 cups (packed) fresh Italian parsley leaves
- 1/4 cup fresh tarragon leaves
- 5 cornichons
- 3 cloves garlic, crushed
- 2 anchovy fillets
- 3 tablespoons white wine vinegar
- 2 tablespoons capers, drained
- Kosher salt and freshly ground black pepper
- 1/2 to 3/4 cup extra-virgin olive oil
- 4 each bone-in, skin-on chicken breasts and thighs
- Kosher salt and freshly ground black pepper
Method
- Special equipment: 2 large cast-iron or other heavy skillets; 2 bricks wrapped in foil
- For the salsa verde: Put the parsley, tarragon, cornichons, garlic, anchovies, vinegar, capers and some salt and pepper in a food processor.
- Pulse a few times to coarsely chop the herbs.
- With the machine running, drizzle in the olive oil to make a thick but pourable sauce.
- Taste and adjust the seasoning as needed.
- For the pressed chicken: Heat a charcoal or gas grill to medium-low.
- Season the chicken on both sides with salt and pepper.
- Line up the breasts skin-side down on the grill and lay a piece of foil on top to cover; do the same with the thighs.
- Set a heavy skillet on top of the breasts and a second skillet atop the thighs.
- Weight each skillet with a foil-wrapped brick.
- Cover the grill and cook, checking for color once or twice, until the skin is deep golden-brown and crisp, 15 to 20 minutes.
- Remove the bricks, skillets and foil and set aside.
- Flip the chicken, cover the grill and cook until the chicken reaches an internal temperature of 160 degrees F, another 5 to 10 minutes depending on thickness.
- Remove the chicken to a cutting board and let rest for 5 minutes.
- Cut each breast through the bone into 3 or 4 pieces and transfer to a platter along with the whole thighs.
- Drizzle the chicken with some salsa verde.
- Serve the remaining salsa verde on the side.
