Simmer over medium-low heat for about 5 minutes, just to reduce it slightly. Taste and season with salt and pepper to taste. Simmer for a minute (this cooks off the alcohol), and then add the stock, followed by the half and half or cream. Saute for another minute or so, and add the wine. Cook for a minute and then add the sliced garlic, capers, and stock concentrate. Reduce the heat to medium and add the shallots. Transfer the chicken to a plate/tray for now. Sear/brown the chicken for about 6 minutes on the first side and then turn them, and sear for a few more minutes. Add a couple tablespoons of oil to a large skillet set over medium-high heat. Generously season the chicken with salt and pepper (we’re going for potato chip-like skin here). Preheat the broiler and adjust the rack to the middle position. In go the flavor bombs (wine, capers, garlic, stock concentrate), then the liquids. SERVING SUGGESTION: finely chopped parsley How to make this Crispy Skin Chicken with Croutons INGREDIENTSĤ garlic cloves, 2 thinly sliced and 2 minced/grated Also, the capers sort of make this, so don’t leave em’ out! They’re absolutely delicious. This recipe strays from tradition a little bit, as we’ll use bone-in, skin-on thighs here (the best!) and also some stock concentrate and a little splash of cream to make the sauce the ULTIMATE in all things piccata. This seals the deal and helps crisp up that skin to utter perfection. They will continue to get crispy and golden when we put the whole kit n’ caboodle (chicken caboodle?) under the broiler for about 6 to 8 minutes. Here, we’ll start by giving the thighs a good, hard sear in some olive oil until they’re very golden. But when you work with just the thighs – you have this golden opportunity to achieve both juicy insides and crispy, salty outsides all at once. It’s nearly impossible to achieve crispy skin chicken when you’re roasting a whole bird (it will eventually get soft on you. I LOVE how this version turned out, though, and the crispy skin absolutely contributes to the great success. This is a bit less traditional for a piccata, as you’ll typically see it with boneless, skinless cutlets or breasts that have been pounded or butterflied. This dish is usually our full meal, but you could add a green salad or some fresh fruit to round it out.So, one of the very best things about this recipe is the fact that the chicken comes skin-on and bone-in. Then add a piece of sautéed chicken, and top with some of the warm lemon butter sauce with capers. Meanwhile, cook pasta to al dente, or according to packaged directions. Add a lid to the pan, and simmer the sauce until it reduces to half, approximately 7-8 minutes. Then add the lemon juice, lemon zest, chicken broth, and capers. (Be sure the skillet isn’t too hot.) When butter is melted, add garlic and stir for about a minute. Keep drippings and add the butter over medium heat. When chicken is done, use the same pan to make the sauce. Set cooked chicken on a clean plate, and then repeat with remaining two portions. They should read 165 degrees on a digital thermometer. Cook two pieces of chicken at a time, cooking until they are golden brown on both sides and cooked completely. Using a large cast iron skillet, heat two tablespoons of olive oil over medium high heat. Dredge each piece of chicken in flour, shaking off excess, and then set on a plate. Season with salt and pepper to taste, on both sides. You should have four portions of chicken. Butterfly the chicken breasts, and then slice in half. You could also get the lemons zested and juiced in advance. I often get the chicken ready and place (covered) in my refrigerator ahead of time. You can easily make this recipe in 30 minutes, after your ingredients are prepped to cook. You could also serve this chicken over roasted veggies of your choice. Pasta – I used angel hair pasta, but any pasta you prefer works too.These are salty, so you may want to rinse them before using them (although I don’t always). You only need a couple tablespoons of this flavor booster. Lemons – Two freshly squeezed lemons are needed for the sauce plus a little bit of zest.Olive Oil plus butter – Use olive oil to sauté the chicken and unsalted butter for the sauce.Flour – Just a light coating of flour is all you need.Chicken – You’ll need two pounds of chicken breasts, butterflied and sliced in half.This classic dish can be adapted, but is so delicious if kept simple. In general, piccata describes meat (usually chicken or veal), that is sliced thin, coated in flour, and then sautéed in a lemon butter sauce, with capers. Your family will definitely be impressed, as mine was, and you will be adding it to your regular meal rotation. This chicken piccata uses ingredients that can easily be stocked in your pantry, and results in unique and delicious flavors.
0 Comments
Leave a Reply. |