Chicken Thighs With Salsa Verde

• 3 tbsp butter, chopped
• 1/2 cup fresh flat-leaf parsley, coarsely chopped
• 1/3 cup fresh mint, coarsely chopped
• 1/3 cup olive oil
• 1/2 cup lemon juice
• 1/4 cup drained capers, coarsely chopped
• 8 None drained anchovy fillets, finely chopped
• 2 cloves garlic, crushed
• 2 lbs boneless skinless chicken thighs, trimmed
• 1 1/3 lbs new potatoes, unpeeled

1. For the salsa verde, combine herbs, oil, lemon juice, capers, anchovies and garlic in a medium bowl.
2. Combine chicken with 1/3 cup of the salsa verde in a large bowl.
3. Cook chicken mixture on a heated oiled grill pan, 5 mins each side or until cooked through.
4. Meanwhile, boil, steam or microwave potatoes until tender, drain. Using a potato masher, crush potato roughly in a large bowl with butter.
5. Serve chicken and potatoes topped with remaining salsa.

butter, parsley, fresh mint, olive oil, lemon juice, capers, anchovy, garlic, chicken thighs, potatoes

Taken from recipes-plus.com/api/v2.0/recipes/33455 (may not work)