Who doesn’t love crispy chicken fat, cooked with tangy lemon, and salty capers? I think they are a match made in chicken heaven. I have been whipping up this chicken piccata recipe a lot the past few weeks. It is simple to make, as well as really tasty. I do it a bit differently than most chicken piccata recipes; otherwise, it would be like all the other recipes out there.
We don’t use chicken breasts; instead of we use succulent, meaty thighs. Dark meat has so much more flavor as well as being moister than a breast. We don’t bread it either. Think “healthier”. No flour coating. No breadcrumbs. Just juicy thighs, cooked until golden brown.
We use lots of garlic, as well as finely minced shallots; 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 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 with simple seasonings. We used 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.
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
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 the 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.
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.