Ingredients
Ingredients
1/4 | cup chopped flat-leaf parsley |
1/4 | cup finely chopped drained capers |
2 | tablespoons finely chopped Spanish onions |
1/4 cup | Spanish anchovy fillets, drained and chopped |
2 | garlic cloves, peeled and finely chopped |
1 | teaspoon Dijon mustard |
2 | tablespoons fresh lemon juice |
1/2 | cup extra-virgin olive oil Salt and pepper |
2 | cups chicken stock |
750g | skinned chicken thighs |
Crusty bread grilled for serving |
METHOD
Drain the chicken and cut into thin crosswire slices. Mix in a bowl with the sauce and serve warm with crusty bread.