This is a great prep method for chicken thighs. A little involved for a weekday dinner but well worth it. Family does not like anchovy or capers so made the salsa verde without and added acid with a combo of rice wine and sherry vinegars and it balanced it out really well. Overall the cook method is terrific when the pan otherwise might be too crowded and require cooking in batches.
Fabulous, easy on the eyes and full of flavor. Definitely go with the overnight marinade. When I can have company again this is on the menu.
Have enjoyed this several times- we give it a 10 every time. The . Salsa can be made day ahead, & I marinade the thighs overnight. Easy!