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 chicken piccata over the past few weeks.  It is simple to make, and it is really tasty.  I do it a bit differently than most recipes;  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 breadcrumbs.  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 leftover 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 to your chicken piccata recipe?  If so, won’t you share with us?

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Chicken Piccata

*serves 2

Ingredients:

  • 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

How To:

  1. In a large frying pan, heat the olive oil, over medium heat.
  2. Add the shallots, stir, and cook until soft;  about 3 minutes.
  3. Add the garlic, stir, and cook another 3 minutes.  Remove from heat, and put the shallots and garlic into a small bowl.
  4. Season the thighs with salt and pepper.
  5. 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.
  6. Once browned, remove and set aside.
  7. Deglaze the pan with the white wine.
  8. Bring to a low boil, and cook for a couple minutes.
  9. Add the chicken, and shallot mixture back to the pan.
  10. 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.
  11. Serve.
  12. Eat.
If you like this recipe, check these out:

Chicken Piccata with fried capers – Kalyn’s Kitchen

Chicken Piccata – For the Love of Cooking

Chicken Piccata – bell’alimento

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