Chicken Picata with Thighs

Ingredients

• 6 pieces Boneless Skinless Chicken Thighs (about 1.5 lb total, trimmed)
• 1 cup All-Purpose Flour (for dredging)
• 2 teaspoons Kosher Salt (for seasoning)
• 2 teaspoons Black Pepper (freshly ground)
• 2 tablespoons Water (for spritzing the bag)
• 8 oz Cremini Mushrooms (sliced)
• 2 tablespoons Fresh Parsley (chopped)
• 1 whole Lemon (thinly sliced + juice (≈1.5 oz))
• 5 tablespoons Unsalted Butter (cold, cubed (3 tbsp for sauce, 2 tbsp for finishing))
• 5 oz Chicken Stock (low‑sodium)
• 4 oz Dry White Wine (Pinot Grigio or similar; optional – can replace with extra stock)
• 3 tablespoons Capers (drained, not rinsed; brined preferred)
• 4 tablespoons Olive Oil (or avocado oil for higher smoke point)

Instructions

1. Season the Thighs

   Pat the chicken thighs dry, then liberally season both sides with kosher salt and freshly ground black pepper.

   Time: PT5M

2. Prepare Flour Coating

   Place 2 Tbsp of all‑purpose flour into the zip‑top bag. Add a second tablespoon after each thigh is coated.

   Time: PT5M

3. Pound the Thighs Flat

   Add a tablespoon of water to the bag, seal it removing as much air as possible, then gently spray the outside. Using the meat pounder, strike the thigh in a single direction while sliding the bag; rotate the thigh and repeat until the thigh is about twice as wide (≈10 minutes).

   Time: PT10M

4. Set Aside Coated Thighs

   Lay the flattened, flour‑coated thighs on a plate and let them rest while you prep the aromatics.

   Time: PT5M

5. Prep Aromatics

   Slice the cremini mushrooms, chop the parsley, thinly slice the lemon (reserve slices for later), and cube the cold butter.

   Time: PT10M

6. Combine Braising Liquids

   In a measuring cup, mix 5 oz chicken stock, 4 oz dry white wine, and the juice of the lemon (≈1.5 oz).

   Time: PT2M

7. Heat the Skillet

   Place the carbon steel skillet over medium‑high heat for about 2 minutes, then add 2 Tbsp olive oil, swirling to coat the bottom.

   Time: PT2M

   Temperature: Medium‑high

8. Brown the Thighs

   Working two thighs at a time, add them skin‑side down, pressing gently for full contact. Cook 2 minutes per side until golden brown, then remove to a plate. Repeat with remaining thighs, adding a little more oil as needed.

   Time: PT12M

   Temperature: Medium‑high

9. Sauté Mushrooms

   Add the remaining 2 Tbsp oil to the pan, then add the sliced mushrooms. Cook, stirring occasionally, until deeply browned, about 5 minutes.

   Time: PT5M

   Temperature: Medium

10. Add Capers

    Stir in the drained capers and let them sizzle for about 30 seconds until fragrant.

    Time: PT0.5M

    Temperature: Medium

11. Deglaze with Part of the Liquid

    Pour in one‑third of the prepared braising liquid, scraping up any browned bits from the pan. Let it reduce for about 2 minutes.

    Time: PT2M

    Temperature: Medium

12. Braise the Chicken

    Return the browned thighs to the pan, arrange them in a single layer, add the remaining braising liquid and the lemon slices, then cover the skillet. Reduce heat to low‑medium and simmer for 7‑8 minutes, until the meat is fork‑tender.

    Time: PT8M

    Temperature: Low‑medium

13. Remove Chicken and Keep Warm

    Transfer the cooked thighs to a warm platter and tent with foil.

    Time: PT2M

14. Finish the Sauce

    Increase the heat to medium‑low, let the sauce reduce a minute, then whisk in the cold butter cubes a few at a time until a smooth, velvety emulsion forms. Finish with a pinch of freshly ground black pepper.

    Time: PT3M

    Temperature: Medium‑low

15. Combine and Serve

    Return the sautéed mushrooms and capers to the pan, toss briefly to coat, then spoon the sauce over the rested chicken thighs on the platter. Garnish with chopped parsley and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

485

Protein

30 g

Carbohydrates

10 g

Fat

30 g

Fiber

2 g