3 tbsp light olive oil
8 small chicken thighs, skin on, bones removed
freshly ground black pepper
pinch good quality oregano
baby new potatoes
Heat the oil in a large heavy-based frying pan. Season the chicken well and sprinkle over the oregano.
Place the thighs in the pan, skin side down and cook on a medium heat for approximately 20 minutes. Do not touch or turn over during this cooking time.
Meanwhile make the dressing for the parsley salad. Mix the lemon juice and zest with the sun-dried tomatoes. Whisk in the olive oil, add the capers and cornichons, season to taste and reserve until you are ready to serve.
Turn the chicken over, and cook for a final 1-2 minutes. The skin should be golden and crisp. Remove the pan from the heat and leave the thighs to rest.
Pour the dressing into the parsley and toss well. Divide the chicken among four plates and top with a pile of the parsley salad.
Serve with some baby new potatoes.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Jerk chicken
See more chicken thigh recipes
Quick and easy sushi maki (sushi rolls)
Daal saag
See more Merrilees Parker recipes
BBC © 2012 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
