Chicken with Italian Style Salsa Verde

Ingredients

• Italian-Style Salsa Verde Chicken
• 4-6 pieces of skin on, bone in chicken- thighs or breasts (or cut up a whole chicken)
• kosher salt and pepper
• olive oil for searing

Italian Style Salsa Verde

• 1 C Italian parsley ( packed, tender stems ok)
• 2 garlic cloves
• ⅛ C T lemon juice
• 1 tsp lemon zest
• 2 T capers
• 1 T caper juice
• 1 anchovy ( optional)
• � C olive oil plus more for cooking
• Salt and pepper to taste

Tuscan Tomato Salad

• Assorted room temperature tomatoes
• olive oil
• balsamic vinegar
• finishing salt
• pepper
• scatting of herbs (optional)

Directions

1. Preheat oven to 400 F Rinse and pat dry chicken.
2. 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.
3. 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.
4. 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.
5. Drizzle with good olive oil, balsamic vinegar, finishing salt and pepper. You can scatter fresh herbs for color.