CHICKEN THIGH PICCATA

Chicken Thigh Piccata image

Provided by Michael Symon : Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 10

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8 bone-in, skin-on chicken thighs (about 2 1/2 pounds), patted dry with paper towels
Kosher salt and freshly ground black pepper
Olive oil
4 tablespoons unsalted butter
4 cloves garlic, sliced
1/2 cup dry white wine
1/2 cup chicken stock
3 tablespoons brined capers, drained and rinsed
Juice of 1 lemon
2 tablespoons finely chopped parsley

Steps:

Preheat your oven to 375 degrees F. Season the chicken on both sides with salt and pepper.
Heat a large saute pan over medium-high heat and add a drizzle of olive oil and 1 tablespoon of the butter. Add the chicken pieces, skin-side down, and cook until golden brown, 3 to 5 minutes. Flip and cook on the other side until golden brown, 2 to 3 minutes, then remove to a sheet tray. Place the chicken in the oven and cook until the internal temperature reaches 165 degrees F on an instant-read thermometer, 15 to 20 minutes.
Place the saute pan back on the heat over medium heat and add 2 tablespoons of the butter along with the garlic and a pinch of salt. Cook until the garlic softens and becomes aromatic, 1 to 2 minutes. Next, add the white wine and reduce slightly, 2 to 3 minutes, before adding the chicken stock.
Bring the liquid to a strong simmer, 2 to 3 minutes, then add the capers and lemon juice. Remove from the heat and swirl in the remaining 1 tablespoon of butter and the parsley. Place the chicken pieces back in the pan or plate the chicken and spoon the sauce over the top.