Pan-Seared Chicken Thighs With Parsley and Lemon
This recipe will make you think, “Oh, that’s what parsley tastes like.” Bright and herbaceous, one bunch of flat-leaf parsley does a lot of work in this relaxed chicken dinner. First, the tough stems are puréed in a bold and garlicky buttermilk marinade that tenderizes boneless, skinless thighs, then the leaves and their tender stems are sautéed like spinach and spritzed with fresh lemon. Serve these juicy chicken thighs with rice, beans, bread or generously buttered noodles.
- Serves: 4 persons
- 1bunch fresh flat-leaf parsley (3 to 4 ounces)
- 10garlic cloves, peeled
- 1jalapeño, stemmed
- 2tablespoons capers
- 2tablespoons fresh lemon juice, plus wedges for serving
- 2teaspoons granulated sugar
- Kosher salt and black pepper
- ½cup buttermilk
- 1 ½pounds boneless, skinless chicken thighs
- Olive oil, as needed
Step 1Separate the tough parsley stems from the leaves and tender stems. Coarsely chop the tough stems.
Step 2In a food processor, add the chopped parsley stems, garlic, jalapeño, capers, lemon juice, sugar, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and the buttermilk; blitz until smooth. Transfer to a medium bowl and add the chicken; turn to evenly coat. Cover and refrigerate to marinate for at least 30 minutes and up to 24 hours.
Step 3Heat a large, preferably nonstick skillet over medium-high and add 2 tablespoons olive oil. Add the reserved parsley leaves and tender stems and cook, stirring occasionally, until considerably wilted and bright green but charred in spots, 2 to 3 minutes. Season with salt and pepper; transfer to a platter.
Step 4In the same skillet over medium-high, add enough oil to coat the bottom. Add the chicken with its marinade and cook until browned and caramelized in spots, 7 to 8 minutes per side. Transfer to the platter with the parsley and serve with lemon wedges, for spritzing.