One-pan Roman chicken with salsa verde

Instructions

1. First, add a good glug of oil into a large ovenproof saute pan and place over a medium-high heat. When hot, add the chicken thighs, seasoning with salt and freshly ground black pepper. Add the rosemary sprigs and cook over a medium heat until browned on both sides.
2. Meanwhile, as the chicken cooks, remove the stems and seeds from the capsicums (peppers), then cut into chunky strips and finely slice the garlic.
3. Back to the pan: Remove the chicken from the pan and add the capsicum (peppers). Stir quickly then add the garlic and deglaze with a little of the white wine to help remove all the lovely, tasty bits from the bottom of the pan.
4. Add the oregano, olives, capers and tinned tomatoes, along with a splash of water. Add the chicken and any juices back to the pan and cook over a medium heat for 15-20 minutes, until the chicken is cooked through and the sauce has thickened slightly.
5. Whilst the chicken cooks, make the salsa verde. Peel the garlic and pick the herb leaves, then place into a pestle and mortar and crush until you form a paste. Add the anchovies and crush again. Add the mustard and vinegar, then slowly stir in the oil until you achieve the right consistency. Alternatively you can chop all the ingredients, except the oil, together on a board, then add to a bowl and drizzle in the oil to finish. Balance the flavours with black pepper, a bit of sea salt and maybe a little more vinegar.
6. The chicken is ready when it is completely tender and the meat comes away from the bone easily. Serve the chicken and salsa verde together and dig in.