Who doesn’t love crispy chicken fat, cooked with tangy lemon, and salty capers? Hmmmm, we feel it goes hand in hand. We have been whipping up chicken piccata for the past couple weeks. It is simple. It is tasty. Of course, we do it a bit differently; otherwise, we’d be like all the other chicken piccata cooks out there.
We don’t use dried-out chicken breasts; instead of we use succulent, meaty thighs. Dark meat really does have more flavor, and is moister than a breast. We don’t bread it, think “healthier”. No flour coating. No bread crumbs. Just juicy thighs, cooked until golden brown. We use lots of garlic, as well as finely minced shallots; just because we can. We toss in a sprinkling of fresh rosemary, a heavy dose of capers, and some marinated sun-dried tomatoes. Finished off with some rich chicken stock, and a splash of white wine, and a very generous squeeze of fresh lemon juice.
Succulent. Really, it is succulent. Perfectly paired with a bowl of pasta, that is lightly seasoned; we used some left over that was seasoned with a little pancetta, garlic, and olive oil. Pass the green salad, warm crusty bread, and a glass of wine. Life does not get much better than this.
Do you add extra ingredients into your chicken piccata recipe? If so, won’t you share with us.
Recipe: Chicken Piccata
- 4 chicken thighs, skinless
- 5 cloves of garlic, thinly sliced
- 1 small shallot, finely minced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, finely minced
- 5 plump sun-dried tomatoes, roughly chopped
- 2 medium lemons, one sliced into slices, the other used for juice
- 1/2 cup white wine
- 1/2 cup chicken stock
- 1 tablespoon capers, drained
- kosher salt
- black pepper
In a large frying pan, heat the olive oil, over medium heat. Add the shallots, stir, and cook until soft; about 3 minutes. Add the garlic, stir, and cook another 3 minutes. Remove from heat, and put the shallots and garlic into a small bowl. Season the thighs with salt and pepper. Turn up heat on the frying pan, to medium high; add the thighs. Cook until golden brown; about 3 – 5 minutes per side. It will depend on the heat of your stove. I like to use a fork, and them them loose, from sticking to the pan. Once browned, remove and set aside. Deglaze the pan with the white wine. Bring to a low boil, and cook for a couple minutes. Add the chicken, and shallot mixture back to the pan. Pour in the chicken stock, add the rosemary, tomatoes, capers, juice from 1 lemon, and the lemon slices; lower heat to a simmer. Cook until the sauce is reduced; about 20 minutes. Serve. Eat.
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