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Crispy chicken thighs with creamy salsa verde

This full-flavoured chicken is first poached and then baked. This gives it lots of flavour as it cooks in the seasoned liquid. It is then finished in the oven for extra crispness.

Servings: 4


3 cups chicken stock

2 cloves garlic, sliced

½ cup chopped onions

1 tablespoon thyme sprigs

½ teaspoon Spanish hot paprika

8 chicken thighs, on the bone, skin on (about 2 pounds, 4 ounces)

Salt and freshly ground pepper

3 tablespoons coarsely chopped Italian parsley

½ teaspoon chopped anchovy fillets

¼ cup whipping cream

Salt and freshly ground pepper


Preheat oven to 450 F.

Combine stock, garlic, onions, thyme and paprika in a wide pot over high heat. Bring to boil, then reduce heat to low and simmer for 10 minutes.

Add chicken thighs and poach for 10 minutes or until still slightly pink. Remove thighs to a baking sheet, skin side up, and brush with olive oil and salt and pepper.

Place chicken in oven and roast until crispy and juices run clear, about 15 minutes.

While chicken is roasting, reduce stock on medium heat for about 10 minutes or until it has thickened slightly and is full of flavour. Skim fat from sauce as needed.

Stir in parsley, anchovies and cream.

Simmer for 2 minutes longer or until sauce coats the back of a spoon. Serve chicken with sauce.

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