Chicken Piccata

Serving Size: 2

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.


  • 4 chicken thigh, skinless
  • black pepper
  • kosher salt
  • 1 Tbsp drained caper
  • 0.5 cup chicken stock
  • 0.5 cup white wine
  • 2 medium lemon, one sliced into slices, the other used for juice
  • 5 plump sun-dried tomato, roughly chopped
  • 1 Tbsp fresh rosemary, finely minced
  • 1 small shallot, finely minced
  • 5 clove of garlic, thinly sliced
  • 2 Tbsp olive oil


  1. 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.  
  2. Season the thighs with salt and pepper.  Turn up 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.  I like to use a fork, and move them loose, from sticking to the pan.  Once browned, remove and set aside.  
  3. 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.  
  4. Serve.  
  5. Eat.

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