Chicken Thighs With Green Sauce

• 8 thigh pieces (second joints) of chicken, skinned
• 1/4 cup olive oil
• 3 cloves garlic, peeled and cut in half
• About 20 large sprigs fresh parsley, preferably Italian
• 5 whole scallions
• Salt and pepper as desired

1. Arrange the chicken pieces in a large, deep skillet and pour the olive oil over them.
2. Turn the pieces to coat them evenly with oil.
3. Scatter the garlic pieces in the pan and lay the parsley and scallions (both uncut) on top of the chicken so as to "smother" it during cooking.
4. Sprinkle lightly with salt and pepper.
5. Cover the skillet securely and cook over very low heat for 1 hour.
6. Uncover the skillet.
7. Using a fork, remove all the garlic, parsley and scallion pieces to a blender and puree for a few seconds.
8. With the blender still running, pour in all the juices from the skillet and puree until a smooth green sauce is achieved.
9. Taste the sauce and season as desired with salt.
10. Remove the chicken pieces to a serving platter, pour the sauce over them to coat evenly and serve.

thigh, olive oil, garlic, parsley, scallions, salt

Taken from cooking.nytimes.com/recipes/714 (may not work)