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1
Special equipment: 2 large cast-iron or other heavy skillets; 2 bricks wrapped in foil
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2
For the salsa verde: Put the parsley, tarragon, cornichons, garlic, anchovies, vinegar, capers and some salt and pepper in a food processor.
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3
Pulse a few times to coarsely chop the herbs.
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4
With the machine running, drizzle in the olive oil to make a thick but pourable sauce.
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5
Taste and adjust the seasoning as needed.
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6
For the pressed chicken: Heat a charcoal or gas grill to medium-low.
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7
Season the chicken on both sides with salt and pepper.
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8
Line up the breasts skin-side down on the grill and lay a piece of foil on top to cover; do the same with the thighs.
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9
Set a heavy skillet on top of the breasts and a second skillet atop the thighs.
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10
Weight each skillet with a foil-wrapped brick.
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11
Cover the grill and cook, checking for color once or twice, until the skin is deep golden-brown and crisp, 15 to 20 minutes.
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12
Remove the bricks, skillets and foil and set aside.
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13
Flip the chicken, cover the grill and cook until the chicken reaches an internal temperature of 160 degrees F, another 5 to 10 minutes depending on thickness.
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14
Remove the chicken to a cutting board and let rest for 5 minutes.
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15
Cut each breast through the bone into 3 or 4 pieces and transfer to a platter along with the whole thighs.
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16
Drizzle the chicken with some salsa verde.
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17
Serve the remaining salsa verde on the side.
