Chicken Piccata thighs

• servings: 4 servings
• active time: 5 minutes
• total time: 40 minutes

Ingredients

2 tablespoons olive oil

3 tablespoons butter

8 bone-in (skin-on chicken thighs)

3 garlic cloves (finely chopped)

1 cup chicken stock

juice and zest of 1 lemon (approximately ½ cup juice)

½ cup capers (rinsed if overly salty)

2 tablespoons fresh parsley (finely chopped)

salt and pepper to taste

Directions

Add the olive oil to a large saute pan set over medium heat and add a tablespoon of butter. Allow to melt together.

Add the chicken, skin side down and season to taste. Cover and allow to brown for 10-12 minutes.

Flip the chicken, season again and cook for another 10-12 minutes.

Remove the chicken from the pan and set aside.

Add the garlic, scraping the bottom of the pan, and allow the garlic to fry and become fragrant then pour in the chicken stock, lemon juice and zest.

Allow to come to a simmer then simmer for 5 minutes.

Add the capers and simmer for 2 minutes then add the remaining butter and stir into the sauce to emulsify. Add the chicken back to the pan.

Scatter over the chopped parsley and allow to cook for 10-15 minutes until the chicken is cooked through and the sauce has reduced a little. (If necessary, add more stock.)

Check the seasoning and adjust.

Serve with rice, mashed potatoes or vegetables of your choice.

Nutrition

• Calories: 210 kcal
• Total Fat: 10 g
• Saturated Fat: 2 g
• Cholesterol: 129 mg
• Sodium: 539 mg
• Total Carbohydrate: 2 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 28 g