Who doesn’t love crispy chicken fat, cooked with tangy lemon, and salty capers? 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”. Just juicy thighs, cooked until golden brown. We use lots of garlic, as well as finely minced shallots. 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, 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.