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Crispy Chicken with Salsa Verde

prep 10 mins, plus marinating cook 10 mins
  • 2 boneless chicken breasts, skin on
  • 1 teaspoon olive oil
  • 1 garlic clove, crushed
  • 1 tablespoon soy sauce
  • 1 handful fresh mixed herbs (such as parsley, thyme and basil)
  • 1 garlic clove, roughly chopped
  • 2 cornichons
  • 1 tablespoon drained capers
  • 1 anchovy
  • 2 tablespoons olive oil
  • 1 teaspoon white wine vinegar

Make 3 slashes across the skin side of the chicken breasts and transfer to a non-metallic dish.

Mix together the oil, garlic and soy sauce, pour the mixture over the chicken and leave to marinate for 10 minutes.

Meanwhile, make the salsa verde. Mix all the ingredients together in a blender or food processor until they form a chunky paste. Chill until required.

Heat a griddle pan or heavy-based frying pan, add the marinated chicken breasts, skin side down, and fry for 2–3 minutes. Turn and cook for a further 3–4 minutes until they are cooked through.

Serve the chicken with a spoonful of salsa verde and some potatoes.

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