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Description
Traditional Italian green sauces typically include a long list of ingredients: chopped herbs, vinegar or citrus juice, garlic, shallots, capers and anchovies to name a few. But this recipe streamlines the process by mixing fresh green herbs with giardiniera, a condiment of pickled mixed vegetables that contributes the oil, vinegar and punchy flavors. Giardiniera, which is Italian for “gardener,” is a colorful and crunchy mixture typically made with cauliflower, peppers, celery and carrots. It’s commonly found on supermarket shelves with the pickled peppers, and is used on Italian beef and muffuletta sandwiches as well as antipasto plates. While spices, the balance of vinegar to oil, and vegetables vary, any will work here. Eat this combination on its own, with orzo or salad greens, or in a sandwich.
Ingredients
(one per line)
1cup soft herb leaves, coarsely chopped (see Tip) 3/4cup mild or hot giardiniera, coarsely chopped if necessary 3tablespoons giardiniera brine 1/4cup extra-virgin olive oil, plus more as needed 2garlic cloves, finely grated Kosher salt (such as Diamond Crystal) Black pepper 11/2 to 2pounds boneless, skinless chicken breasts or thighs, patted dry
Directions
In a medium bowl, stir together the herbs, giardiniera and giardiniera brine. (It might look dry but it gets saucier as it sits.) In a large bowl, stir together the olive oil, garlic, 1 teaspoon salt and a few grinds of black pepper. If you’re using chicken breasts, pound to an even ½-inch thickness with a heavy skillet or meat pounder. Add the chicken to the garlic oil and toss until well coated. Heat a large (12-inch) skillet over medium-high. Working in batches to avoid crowding, add the chicken to the skillet and cook until golden brown underneath, 4 to 5 minutes. Flip and cook until cooked through, 2 to 5 minutes. (Clean the skillet between batches if burnt bits collect in the skillet.) Transfer to a plate browned-side up, spoon some of the sauce over the chicken, then let rest for 5 to 10 minutes. Taste the sauce. If it’s too assertive, add a teaspoon or two of olive oil. If it’s too mild, add salt. Serve the chicken with more sauce passed at the table.
Notes
If using parsley, cilantro or dill, thinly slice the stems as well; they’re edible, concentrated bursts of the herbs. Tear any large basil leaves, and slice chives into 1-inch or so lengths.
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