Chicken Piccata with Sungolds, Chilies and Wilted Basil

• 份量: 4
• 总时间: 45 mins

配料

1 pint Sungold or cherry tomatoes

8 garlic cloves

1 shallot

1 fresno chili or jalapeno

2 large handfuls basil leaves

1 lemon

1 tablespoon capers in brine, drained

Kosher salt, freshly ground black pepper

1 cup all purpose flour

3 tablespoons olive oil

⅓ cup dry white wine

4 tablespoons unsalted butter

4 boneless skinless chicken thighs

步骤

1. Do some prep:

Cut 1 pint of Sungold tomatoes in half.

Thinly slice 8 garlic cloves

Thinly slice 1 shallot

Thinly slice 1 Fresno chili or jalapeno.

Coarsely chop 1 tablespoon capers. Set all these ingredients aside, somewhere near the stove--this dish comes together quickly so you’ll want it within easy access.

2. Pound and dredge the chicken:

Working 1 at a time, place a boneless skinless chicken thigh between two pieces of parchment. Use a bottle of wine, rolling pin, or something else that’s heavy and round to pound the chicken out until about ½” thick all around.

Season the chicken thighs all over with salt and pepper.

Place 1 cup flour in a shallow bowl. Dredge each chicken thigh in the flour and transfer to a plate. Bring the plate over to the stove.

3. Cook:

Heat 2 tablespoon olive oil in a large cast iron skillet until very hot. Working two at a time, cook the chicken thighs until deeply golden brown underneath, 3-4 minutes. Flip the thighs, and cook 30 seconds longer on the second side. Transfer cooked chicken to a plate and repeat with remaining thighs.

Once all thighs are cooked, reduce the heat low, add 1 tablespoon butter, the sliced garlic, chilies, shallot and capers. Cook, stirring and shaking the pan constantly until the garlic juuuuuust begins to turn golden at the edges but no longer, 1-2 minutes.

Add ⅓ cup wine to the skillet, and cook, stirring until the wine has mostly evaporated but not so much so that the skillet is dry.

Stir in ½ cup water, 3 tablespoons of butter, half of the sliced tomatoes, 2 big handfuls of basil, and a big pinch of salt, and increase the heat to medium/high to bring the liquid to a simmer. Simmer, shaking the pan occasionally until the sauce reduces and has thickened slightly, 5-8 minutes.

Return the chicken thighs to the skillet along with the remaining cherry tomatoes and cook 30 seconds more just to heat through. Remove from heat

4. Serve:

Stir the juice of one lemon into the skillet. Taste the sauce and add more salt, pepper, or lemon as needed until it tastes really vibrant and undeniably delicious. Serve right out of the skillet.