Garlic Chicken with Giardiniera Sauce

Ingredients

• 1 cup soft herb leaves, coarsely chopped (such as parsley, cilantro, dill, basil, or chives)
• 3/4 cup mild or hot giardiniera, coarsely chopped if necessary
• 3 tbsp giardiniera brine
• 1/4 cup extra-virgin olive oil, plus more as needed
• 2 garlic cloves, finely grated
• Kosher salt
• Black pepper
• 1 1/2 to 2 lbs boneless, skinless chicken breasts or thighs, patted dry

Instructions

1. In a medium bowl, stir together the herbs, giardiniera, and giardiniera brine. Set aside (it will get saucier as it sits).
2. In a large bowl, stir together the olive oil, garlic, 1 teaspoon salt, and a few grinds of black pepper. If using chicken breasts, pound to an even 1/2-inch thickness with a heavy skillet or meat pounder. Add the chicken to the garlic oil and toss until well coated.
3. Heat a large (12-inch) skillet over medium-high heat. 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.
4. Transfer chicken to a plate browned-side up, spoon some of the sauce over the chicken, and let rest for 5 to 10 minutes.
5. 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.