CHICKEN THIGHS WITH GREEN SAUCE

Chicken Thighs With Green Sauce image

Provided by Robert Farrar Capon

Time 1h15m

Yield 4 or more servings

Number Of Ingredients 6

Ingredients

8 thigh pieces (second joints) of chicken, skinned
1/4 cup olive oil
3 cloves garlic, peeled and cut in half
About 20 large sprigs fresh parsley, preferably Italian
5 whole scallions
Salt and pepper as desired

Steps:

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.
Cover the skillet securely and cook over very low heat for 1 hour.
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.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 13 grams, Carbohydrate 3 grams, Fat 17 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 147 milligrams, Sugar 1 gram, TransFat 0 grams