Chicken Piccata

By chezus

Ingredients

• 4 chicken thighs, skinless, or the cut of your choice (you may need to adjust cooking times)
• 5 cloves of garlic, thinly sliced
• 1 small shallot, finely minced
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, finely minced
• 5 plump sun-dried tomatoes, roughly chopped
• 2 medium lemons, one sliced into slices, the other used for juice
• 1/2 cup white wine
• 1/2 cup chicken stock
• 1 tablespoon capers, drained
• kosher salt
• black pepper

Details

Adapted from chezus.com

Preparation

Step 1

In a large frying pan, heat the olive oil, over medium heat. Add the shallots, stir, and cook until soft; about 3 minutes. Add the garlic, stir, and cook another 3 minutes. Remove from heat, and put the shallots and garlic into a small bowl. Season the thighs with salt and pepper. Turn up heat on the frying pan, to medium high; add the thighs. Cook until golden brown; about 3 – 5 minutes per side. It will depend on the heat of your stove. I like to use a fork, and them them loose, from sticking to the pan. Once browned, remove and set aside. Deglaze the pan with the white wine. Bring to a low boil, and cook for a couple minutes. Add the chicken, and shallot mixture back to the pan. Pour in the chicken stock, add the rosemary, tomatoes, capers, juice from 1 lemon, and the lemon slices; lower heat to a simmer. Cook until the sauce is reduced; about 20 minutes. Serve. Eat.