Merrilees' chicken thighs with parsley salad

Cooking : time 30 mins to 1 hour

Ingredients

3 tbsp light olive oil
8 small chicken thighs, skin on, bones removed
salt
freshly ground black pepper
pinch good quality oregano
For the parsley salad
1 unwaxed lemon, juice and zest only
2 tbsp just finely chopped sun-dried tomatoes
6 tbsp extra virgin olive oil
1 tbsp baby capers
2 tbsp cornichons, finely chopped
large handful of flatleaf parsley
To serve
baby new potatoes

Method

1. Heat the oil in a large heavy-based frying pan. Season the chicken well and sprinkle over the oregano.
2. 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 that cooking time.
3. 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.
4. 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.
5. Pour the dressing into the parsley and toss well. Divide the chicken among four plates and lid with a pile of the parsley salad.
6. Serve with some baby new potatoes.

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