Chicken Thighs with Gremolata & Green Beans
Gremolata is a zesty green Italian sauce made from loads of parsley, some finely chopped garlic and lemon zest. It goes well with all sorts of grilled meat or fish and is also great with some fresh pasta or baked potatoes.
- 1 handful flat-leaf parsley (finely chopped)
- 2 tbsp extra-virgin olive oil
- 1 tbsp lemon zest (ie. zest of 1 whole lemon)
- 1 tbsp lemon juice
- 1 tsp fresh oregano (finely chopped)
- 1 tsp fresh thyme (finely chopped)
- 2 clove garlic (finely chopped)
- 4 chicken thighs (boneless and without skin)
- 400 g green beans
- 1
Combine the parsley, oregano, thyme, garlic, olive oil, lemon zest and lemon juice in a small bowl. Stir well and put aside.
- 2
Season the chicken thighs with some salt and pepper, drizzle with remaining olive oil and place into a hot frying pan. Once the chicken is in the pan, start boiling a large pot of water on high heat.
- 3
Cook on medium heat until golden, then flip over and continue to cook the thighs until the meat has cooked through. (About 5 min each side)
- 4
While the chicken is cooking, the water should have started to boil. Place the beans in boiling water for 3-5 minutes. They should be tender-crisps but still bright green. Drain the beans.
- 5
Serve the chicken with a tablespoon of the gremolata and the green beans. Also goes well with pasta or potatoes and other vegetables like broccoli and spinach.
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