Baked Chicken Thighs Piccata
Who doesn't love a garlicky, lemony caper butter sauce?
I love chicken piccata......but who wants to dredge chicken cutlets in flour, egg and breadcrumbs, and then fry them? (the word "dredge" even sounds like a chore).
I hate the mess on my stove.
Here's a much easier way to make this wonderful dish.
Use chicken thighs and BAKE them in the oven!
You will love me after you've tried this method.
Your kitchen will smell so good while cooking this dish.
One rule: you have to use thighs with SKIN on, so don't ask if you can use skinless thighs, it won't work, sorry.
4-6 chicken thighs w/ bones and skin (I like Empire Kosher, they are bigger and better)
2 lemons, sliced
1/4 cup capers
4 garlic cloves, minced
3 tbsp butter, melted
kosher salt & pepper
1/2 cup chicken stock
It's important to remember not to pour the stock and ingredients on the thighs, but AROUND them, so they crisp up.
Lay the thighs in a cast iron skillet and brush them w/ the melted butter. Season with kosher salt & pepper.
Spread the minced garlic on and around the chicken.
Lay the lemon slices and capers AROUND the chicken pieces and carefully pour the stock AROUND the thighs (not over them).
Bake in a 400F oven for 45-50 minutes. The skin will be nice and crispy from the melted butter.
Pour the yummy sauce over the chicken pieces and lay lemon slices on top before serving.
I served this with a toasted baguette and mopped up the sauce, making the most delicious garlic bread!
So good and SO EASY!