Chicken Thighs With Green Sauce
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8thigh pieces (second joints) of chicken, skinned
- ¼cup olive oil
- 3cloves garlic, peeled and cut in half
- About 20 large sprigs fresh parsley, preferably Italian
- 5whole scallions
- Salt and pepper as desired
Nutritional analysis per serving (4 servings)
179 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 5 grams protein; 144 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Arrange the chicken pieces in a large, deep skillet and pour the olive oil over them. Turn the pieces to coat them evenly with oil. Scatter the garlic pieces in the pan and lay the parsley and scallions (both uncut) on top of the chicken so as to "smother" it during cooking. Sprinkle lightly with salt and pepper.
- Step 2
Cover the skillet securely and cook over very low heat for 1 hour.
- Step 3
Uncover the skillet. Using a fork, remove all the garlic, parsley and scallion pieces to a blender and puree for a few seconds. With the blender still running, pour in all the juices from the skillet and puree until a smooth green sauce is achieved. Taste the sauce and season as desired with salt. Remove the chicken pieces to a serving platter, pour the sauce over them to coat evenly and serve.
Private Notes
Comments
Excellent and fast way to almost poach chicken in oil (I did not measure but likely added more than 1/4 cup), yields very tender meat infused with the aromatics. I added fresh parsley with the sauce, it brightens both the flavor and the color, but also lemon juice to cut through the creaminess. Next time:more garlic, salt and pepper the chicken pieces, consider some lemon zest in final sauce along with lemon juice. Served with orzo which nicely soaked up the sauce, really delicious overall.
Sooo good I made again last night, to again rave reviews. What I learned: keep at least half a bunch of fresh parsley to add to blender with juice/cooked veggies, use the zest of one good size lemon and the juice of AT LEAST one lemon, to taste. It really brightens the flavor profile and takes the sauce from good to great! What I like best about this recipe -besides taste:) - is how easy/fast/low labor it is: nothing to chop, brown, saute. Serve with orzo mixed in with green sauce: fabulous!
Made this On the evening of Joe Biden’s inauguration. It was delicious. I served it over some red lentil pasta with some broccoli dressed with olive oil, sherry and black pepper.
This recipe needs at 2x the garlic called for
This because a go to meal for us because it's so easy and the ingredients are super cheap. We do half the chicken and oil but the same amount of everything else and it works out. I agree that the sauce could use some acid. I added a spoonful of stone ground mustard last time and it worked out nicely. Next time I'm going to do cilantro instead of parsley, add some poblano while cooking, and put lime in the sauce.
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