1 x 1.5 kg (3 lb) shop-bought ready-cooked roast chicken
2 tablespoons red wine vinegar
40 g (1 1/2 oz) flat leaf parsley leaves, chopped
20 g (3/4 oz) basil or mint leaves, chopped
2 garlic cloves, crushed
2 red chillies, deseeded and finely chopped
4 anchovy fillets in oil, drained and chopped
2 tablespoons salted capers, rinsed
125 ml (4 fl oz) extra-virgin olive oil, plus extra if needed
To make the spicy salsa verde, pour the vinegar into the bowl of a mini food processor, then add the herbs and pulse to form a coarse paste. Add the garlic, red chillies, anchovies and capers and whizz again to a coarse paste. Gradually add the oil with the motor running, but do not over-process. Season with pepper.
To serve, joint the chicken and transfer on to 4 plates. Spoon over the spicy salsa verde and serve.