Chicken Piccata Bake

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Chicken Piccata Bake

Servings: 6

INGREDIENTS

1283 g (2 3/4 lbs) chicken thighs/legs or skin on chicken breast

30 mil (2 tbsp) olive oil or avocado oil

SAUCE

50 g (5 tbsp) onion- finely chopped

7 g (2 ½ tsp) garlic- minced

36 g (2 tbsp) unsalted butter

50 g (6 tbsp) Kalamata olives slices

15 g (2 tbsp) capers OPTIONAL

7 g (1/2 tbsp) Dijon mustard (no sugar added)

120 g (1/2 cup) water

240 g (1 cup) heavy whipping cream

120 ml (1/2 cup) extra dry white wine (de-alcoholized) or 15 mi (1 tbsp) apple cider vinegar

TOPPING

50 g (1/2 cup) parmesan – grated

5 g (5 tbsp) cilantro – chopped

1 g (1/2 tsp) black pepper – ground

OPTIONAL: Lemon wedges or medallions when plating

DIRECTIONS

STEP 1: Searing the meat – Maillard reaction
1. Preheat the oven to 370 F or 190 C
2. In a deep-frying pan or cast iron pan add the oil and heat over medium high heat until oil is sizzling
3. Place the chicken pieces skin side down into the hot pan. Fry until the skin is a rich golden color and crispy, turn and fry the other side. When both sides are golden, remove and place skin side down in a deep sided casserole dish
STEP 2: Make the Sauce
4. Reduce the stovetop heat to medium low, add the chopped onion and fry until tender and starting to be translucent
5. Add the grated garlic, butter, cut olives, capers, Dijon mustard, extra dry white wine or apple cider vinegar, and heavy whipping cream. Stir and bring to a light simmer, then cook for 5 minutes (at a light simmer)
STEP 3: Bake in the oven
6. Pour the sauce over chicken thighs in the casserole dish. Arrange some olives on top of the meat, and sprinkle black pepper over the chicken pieces
7. Sprinkle the cilantro over the chicken and then also distribute the grated Parmesan on the meat only
8. Place in oven and set your timer for 20 minutes. Check to make sure your chicken is done (and comes off bones easily) if not, put back in the oven and bake for a few more minutes
9. When done, remove from oven and let rest for 10 minutes before serving

MACRONUTRIENTS CHARTS

FYI

Piccata is an Italian word used to describe a cooking technique where you pan-fry the meat. Then, using the same pan you create an accompanying flavorful sauce using the drippings from the chicken (or whatever other meat you used).

The traditional recipe uses a skinless chicken breast which is butterflied (cut along the fat width) to give it a more even thickness before pan-frying in oil or butter. Also, in traditional Italian versions, lemon juice and wedges are used in the preparation and serving of the sauce. In this version, we have served the lemon as wedges or medallions so that each person has an option if they wish to squeeze some fresh lemon juice on top. I also add olives to enhance the Mediterranean flavor in this recipe. Also, I used the fattier (and in my opinion better-tasting) darker meat of thighs or legs rather than the lean white chicken breasts. The other benefit of using chicken thighs specifically, is that chicken thighs are very economical, making this a cost effective, economical, nutrient dense meal.

If you are concerned about the alcohol in the wine, don't be: Since you simmer the sauce over medium heat for five minutes, you are evaporating the alcohol and creating a de-alcoholized version, which has all the great flavor and none of the alcohol calories. But if you really do not want to use the half cup of white wine, substitute with about 1 tbsp of white wine vinegar or 1 tbsp of apple cider vinegar.