Chicken Thighs With Salsa Verde - cooking recipe

Ingredients

3 tbsp butter, chopped
1/2 cup fresh flat-leaf parsley, coarsely chopped
1/3 cup fresh mint, coarsely chopped
1/3 cup olive oil
1/2 cup lemon juice
1/4 cup drained capers, coarsely chopped
8 None drained anchovy fillets, finely chopped
2 cloves garlic, crushed
2 lbs boneless skinless chicken thighs, trimmed
1 1/3 lbs new potatoes, unpeeled

Preparation

For the salsa verde, combine herbs, oil, lemon juice, capers, anchovies and garlic in a medium bowl.
Combine chicken with 1/3 cup of the salsa verde in a large bowl.
Cook chicken mixture on a heated oiled grill pan, 5 mins each side or until cooked through.
Meanwhile, boil, steam or microwave potatoes until tender, drain. Using a potato masher, crush potato roughly in a large bowl with butter.
Serve chicken and potatoes topped with remaining salsa.