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.
- 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.
- 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.
- 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.
Read more from Chez Us.