Okay, this is not your traditional Chicken Piccata recipe. What I mean by that is Chicken Piccata is normally prepared with skinless boneless chicken breast cutlets. Today it is all about the dark meat. This recipe uses chicken thighs and legs with bone and skin still on. Let’s get started, this turned out to be a mouth-watering delight!
What you’ll need:
- 4 Chicken thighs & 4 legs – with bone and skin on
- 1/2 cup Einkorn flour
- 1 tsp. Paprika
- 1 tsp. Celtic sea salt
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. dried Rosemary
- 8 oz. sliced baby Portobello mushrooms
- 1 Medium thinly sliced onion
- 1 cup bone broth or chicken broth
- 1/2 cup white wine (I used Sauvignon Blanc)
- 2 tbsp. freshly squeezed lemon juice
- 2 tbsp. drained capers
- 1 tsp. Celtic sea salt
- 2 cloves garlic, minced
- 1/8 tsp red pepper flakes
- 2-3 Tbsp. butter (you could also use glee or coconut oil for browning the chicken)
Directions:
- Combine flour, paprika, salt, pepper and rosemary in a large plastic bag.
- Add chicken to flour mixture. Twist bag close and shake to cover chicken pieces.
- Melt butter in a frying pan. Brown chicken pieces on both sides. Place in deep baking pan.
- Save leftover flour mixture to use for the sauce.
- Using the same skillet and more butter if necessary saute onions and mushrooms for a few minutes.
- Add minced garlic and capers, saute for two more minutes.
- Pour onion/mushroom mixture over chicken pieces.
- Combine 2 to 3 tbsp. of the flour mixture, broth, white wine, lemon juice, 1 tea. salt and red pepper flakes. Whisk together.
- Pour sauce over chicken.
- Cover and bake 375 degrees for one hour.
- Let rest a few minutes before serving.
This is a keeper when cooking for family and friends – a true delight!
Serve with a rice or potato side dish along with your choice of cooked vegetables and salad.