Golden Chicken Thighs with Charred-Lemon Salsa Verde
Ristorante Masolino in Panicale, Italy, has served chicken with lemon and capers for years. Chef Nancy Silverton makes the dish even better by roasting lemon slices, so they’re lightly charred, before stirring them into a piquant salsa verde. The sauce is an excellent accompaniment to these crisp-skinned chicken thighs, but it’s also great with roasted fish and vegetables. Slideshow: More Chicken Thigh Recipes
The salsa verde can be refrigerated overnight. Serve at room temperature.
The great acidity in Sangiovese-based Umbrian reds allows them to pair with lighter meats like chicken. Try this dish with a Montefalco Rosso.