Parsley Chicken

Method

1. Remove the bone from the chicken thighs: cut along the bone and scrape the meat away. Remove the skin and cut the meat into cubes.
2. Place the chicken pieces in a very hot pan without any oil. Cook until caramelized, about 10–15 minutes, turning occasionally.
3. Add finely chopped garlic and toast briefly. Pour in the white wine to deglaze the pan.
4. Prepare the gremolada: finely chop a large bunch of parsley by hand (do not use a machine) and cut the lemon zest into small pieces.
5. Once the wine has evaporated, add a little water to the pan. Stir in the lemon zest and the chopped parsley. Cook for a few minutes.
6. In a small bowl, mix 2 tablespoons of cornstarch with a splash of water to create a slurry. Add it to the pan along with a few capers to thicken the sauce.
7. For the smashed potatoes, boil the potatoes (or use leftover boiled potatoes). Mash them with a fork, then season with olive oil, salt, and pepper.
8. Plate the smashed potatoes as a base, top with the chicken and its sauce. Serve immediately.