Pan-Seared Chicken with Salsa Verde
Pan-Seared Chicken with Salsa Verde is a simple and delicious meal that can be paired with a salad and some grilled vegetables.
Want to break down and debone your own chicken leg? Find out how here on CREME!
Preheat the oven to 121 °C
Drizzle extra virgin olive oil to taste on a baking sheet and place 1 deboned chicken leg on the sheet. Spread some of the olive oil around the chicken, and cover it with another baking sheet
Roast in the oven for 40m until tender
Roughly chop 1 small bunch of dill and add to a bowl
Roughly chop 1 small bunch of coriander and add it to the bowl
Roughly chop 1 medium bunch of parsley and add it to the bowl
Trim and peel 1 small shallot. Halve and small dice it. Add it to the bowl
Halve and small dice 1 garlic clove. Add it to bowl
Add ½ tbsp of fish sauce and ½ tbsp red wine vinegar
Add 1½ tbsp of extra virgin olive oil and mix it
Roughly chop ½ tbsp of capers and add it to the bowl with the herbs
Season with salt to taste and mix it. The salsa verde is ready
Drizzle extra virgin olive oil to taste on a skillet over high heat
Remove the chicken from the oven and pat it dry. Place it on the skillet, skin-side down, and use a pan or a weight to apply some pressure. Make sure the skin is completely in touch with the skillet
Season with salt to taste and flip the chicken leg once the skin starts to gain some color
Season the skin with salt to taste and cook for 1m. Turn the chicken leg around and cook it until the skin is completely golden brown. The pan-seared chicken leg is ready
Slice the Pan-Seared Chicken Leg and place it on a serving dish
Add some of the Salsa Verde to taste on top of the chicken. The pan-seared chicken with salsa verde is ready
Enjoy! It is delicious!
Yield 1 person