Chicken Piccata
Juicy chicken thighs and the tanginess of capers add a wonderful pop of flavour to this classic dish.
Chicken Piccata
Rated 5 stars by 1 users
Category
Mains
Servings
4
Prep Time
10 minutes
Cook Time
40 minutes
Juicy chicken thighs and the tanginess of capers add a wonderful pop of flavour to this classic dish.
Team Makery
Ingredients
8 chicken thighs, bone-in and skin-on
1 lime, juiced
8 tablespoons capers (if using canned capers, drain them)
2 teaspoons garlic paste
4 tablespoons white wine
Salt and pepper, to taste
8 tablespoons butter
1/2 cup parsley, chopped
Directions
Preheat your oven to 200 degrees Celsius. Lightly oil a baking dish.
In a bowl, mix together the garlic paste, white wine, capers, and lime juice. Pour into the baking dish.
Place the chicken thighs in the baking dish, skin side up. Melt the butter and brush properly on the skin. Add salt and pepper and season the chicken thighs. Bake the chicken for 40 minutes and remember to baste it every 10 minutes.
Once the chicken is done, let it rest for 5 minutes. Do not cover it with foil or else the steam will soften the crispy skin.
Garnish with fresh parsley, and serve hot with steamed rice and the sauce on the side.
Recipe Note
If you can't find capers, substitute with chopped green olives and an extra tablespoon of lime juice to mimic its tanginess. Substitute white wine with chicken stock if you'd prefer not to use it.
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