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.

Chicken Piccata

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.

 

Chicken Piccata

Recipe:  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:

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.

Serve.

Eat.

More Travel Inspired Chicken Thigh Recipes

Grilled Chicken Shawarma

Middle Eastern Chicken Bowls

Slow Cooker Chicken Bean Tacos

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