- Some Roasted Veggies
- Boneless Skinless Chicken Thighs
- White Wine
- Pinot Grigio
- Chicken Stock
- Italian Herb
- Grnaulated Garlic
- Choppes Parsley
- Lemon Juice
- Olive Oil
I have here are some boneless skinless chicken thighs. I’ve left a little bit of the fat on there for extra flavor but they are boneless and skinless a little bit of white wine. I’ve got Pinot Grigio some good-quality chicken stock. I’ve got my Italian herb seasoning a little bit of granulated garlic this is just some dehydrated garlic you can use fresh if you want to chopped parsley capers tiny bit of butter ,lemon juice and you’re gonna need some frozen 30-pot mom very first thing. I wanna do is get your oven preheated to 400. I am going to start this dish on the stovetop because I really want to get a good sear on my chicken.
I wanted to develop some color right away so, I only have about like a tablespoon or so of light olive oil in my skillet with high sides and I have that preheating over about medium-high heat now you might have noticed that there is no salt here at all that’s because they’re prosciutto since there’s so much of it it’s quite salty and all of its fat is going to render in the sauce and therefore because it’s wrapped around the chicken is going to salt the chicken and then the juice is an assault the sauce if, I want to add any additional salt it would be a little bit too salty plus we have the capers which are quite salty as well.
So, I find don’t need for that now I’m using chicken thighs because they’re cheap and cheerful and they’re really really really really good or juicy they’re tender d’Or phenomenal for roasting or if you’re braising or anything like that but if you were to make chicken piccata the more traditional way which I haven’t really really old episode on then you would use really sliced chicken breast but the option is yours thinking about cooking is and think about being an adult that you’re the boss at your own kitchen so you do you boo and you use whatever chicken your heart desires that’s all I’m saying now is it’s really easy all I’m going to do is I’m going to take slices of prosciutto now..
I’m not very picky this is this is what it should look like I’m not very picky when it comes to things in the kitchen.I mean I don’t require specific things we’re just not going to cook but there is one thing.I’m very very particular about and that is the thickness of my prosciutto.I like it when I order it at the deli counter.I always order it thin but not shaped it should be just about see-through if it’s really thick like a quarter inch thick that’s not going to fly with me at all so you want this to be nice and thin because it’s really salty and it can overpower things really quickly.I am just going to wrap a slice or two depending on the size of my chicken around each one and then if you want to for security you can always do one of these just like that just don’t forget that it’s in there.
5I made that mistake these gorgeous babies are ready to go now my skillet is nice and hot what I want is to just sear them to give them some color and a little bit of texture but I’m going to do is sort of pretty side down add that right in and that’s only going to take a couple of minutes to keep your eye on it because it’s only going to take like a minute on each side and then you’re going to need to flip it with them that looks good enough for me this is not going to be cooked all the way through not at this point anyway choose this you’re pretty much going to add everything in you start with a little bit of white wine if you don’t want to use white line by all means just leave it out you don’t have to use it but it does give you a lovely flavor a little bit of stock looks like a lot of sauce but it does cook out once you’re roasting it for like 25 minutes or so then. I have some Italian seasoning and some granulated garlic.
I don’t just sprinkle that right over the chicken because now that you seared it it sticks really nicely and it almost makes like a nice little crust on the top of that prosciutto makes like a nice salty crust you can also put the seasoning in the chicken between the chicken in the prosciutto and then you’ve got your capers which you know well feel them just run rolling on the floor that’s okay that’s okay we’ll get that cleaned up that’s sort of like a traditional piccata flavor for me now this is just a dehydrated garlic you don’t have to use it but I’ve been kind of obsessed with this this is the thing about me again like little kicks you know if.
I find like a really cool ingredient. I love to sort of like I kind of go nuts if, I’m honest so dehydrated garlic is my latest and greatest thing.I found it in a little Italian market like a little store in the Italian market in Philly loved it but of course you can just use regular regular fresh chopped garlic can you tell him hungry home early some dinner okay so it would be really great if, I could stop talking and get to finishing I need a little lemon juice of course it’s piccata so,I want the juice of half a lemon and I can always adjust and add a little bit more at the end what I don’t want is for this to be too lemony at this point and then a little tiny bit of butter less than a tablespoon but that’s going to give you a really lovely luscious sauce this whole pan is going to go into my oven at 400 around 25 minutes or until my tickets fully cook fully cooked through and the sauce is really nice and delicious and bubbly yummy.
I’ll show you what it looks like when it’s done get some side dishes going this looks phenomenal now you can see my sauce has gotten really thick that’s because as it was roasting at 400 it kind of as you can see over here come really close to the pan it got lots of little bits right around there go almost caramelized and then as they bubble together all that deep beautiful color kind of released into the sauce and it thickened and it’s gorgeous if,yours doesn’t get as dark as mine don’t worry that just means my ovens a little bit hotter so I created those beautiful like bold golden brown crusty bits on the sides of the pan but it will be delicious nonetheless which is really what’s important let’s add some parsley to this because at this point does need some freshness and I’m going to serve myself.