Introduction
Chicken thighs are a versatile and flavorful choice for many dishes, especially when prepared in a rich sauce. This recipe features tender boneless, skinless chicken thighs cooked in a delightful sauce made from chicken stock, white wine, and fresh lemon juice, finished off with cream and capers for a burst of flavor. Perfect for a weeknight dinner or a special occasion, this dish is sure to impress.
Ingredients
1½ pounds boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
5½ tablespoons all-purpose flour, divided
1 tablespoon canola oil
1 tablespoon unsalted butter
1¼ cups chicken stock
¼ cup dry white wine
3 tablespoons freshly squeezed lemon juice
2 tablespoons heavy cream
2 tablespoons chopped fresh parsley leaves
¼ cup capers, drained
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Yield
Serves 4
This recipe will guide you through creating a delicious meal featuring chicken thighs in a tangy and creamy sauce that elevates the dish to new heights. Perfect for impressing family and friends or simply treating yourself to a comforting meal, the combination of flavors will surely satisfy your palate. Enjoy!
Detailed Directions and Instructions
Step 1: Prepare the Chicken
Season the chicken thighs with 1 teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper. Dredge each piece of chicken in 4 tablespoons of all-purpose flour until they are evenly coated on all sides.
Step 2: Heat the Skillet
In a medium skillet, combine 1 tablespoon of canola oil and 1 tablespoon of unsalted butter. Heat the mixture over medium heat until the butter is fully melted.
Step 3: Cook the Chicken
Add the chicken to the skillet in a single layer. Ensure not to overcrowd the pan; cook in batches if necessary. Fry the chicken for about 4-5 minutes on each side, or until they are golden brown and reach an internal temperature of 165°F. Once done, remove the chicken from the skillet and set them aside. Reduce the heat to medium-low.
Step 4: Make the Roux
In the same skillet, whisk in the remaining 1½ tablespoons of flour. Cook for about 1 minute, allowing the flour to lightly brown.
Step 5: Create the Sauce
Gradually whisk in 1¼ cups of chicken stock, ¼ cup of dry white wine, and 3 tablespoons of freshly squeezed lemon juice. Bring the mixture to a boil, then reduce the heat and let it simmer. Stir occasionally until the sauce is reduced and slightly thickened, which should take about 3 minutes.
Step 6: Finish the Sauce
Stir in 2 tablespoons of heavy cream, 2 tablespoons of chopped fresh parsley leaves, and ¼ cup of drained capers. Season the sauce with additional salt and pepper to taste. Carefully return the cooked chicken to the skillet.
Step 7: Serve the Dish
Serve the chicken immediately while it’s hot, ensuring to spoon the sauce over each piece.
Notes
Ingredient Tips
Make sure the chicken thighs are boneless and skinless for the best texture. Fresh parsley adds a vibrant flavor, but you can substitute with dried parsley if necessary.
Serving Suggestions
This dish pairs perfectly with rice, pasta, or a fresh salad to complement the rich flavors of the sauce.
Storage Instructions
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Cooking Alternative
You may grill the chicken thighs instead of pan-frying for a different cooking technique and flavor profile.
Cook techniques
Seasoning
Season the chicken thighs with kosher salt and freshly ground black pepper to enhance their flavor.
Dredging
Coat the seasoned chicken in all-purpose flour to create a crispy exterior when cooked.
Sautéing
Heat canola oil and unsalted butter in a skillet to achieve a golden-brown crust on the chicken thighs.
Cooking in Batches
Cook the chicken in single layers in batches to ensure even browning and prevent overcrowding in the pan.
Whisking
Gradually whisk flour into the fat in the skillet to form a roux, providing a thick base for the sauce.
Deglazing
Add chicken stock, white wine, and lemon juice to the skillet to deglaze, lifting any browned bits for extra flavor.
Simmering
Bring the sauce to a boil, then simmer to reduce and thicken it, concentrating the flavors.
Finishing
Stir in heavy cream, fresh parsley, and capers for added richness, flavor, and a pop of color before serving.
FAQ
Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts, but be aware they may require a different cooking time.
What can I use instead of dry white wine?
You can substitute the wine with additional chicken stock or use a splash of vinegar for acidity.
How can I make this dish gluten-free?
Use gluten-free flour for dredging and ensure your chicken stock is gluten-free.
Can I prepare this dish ahead of time?
Yes, you can prepare the chicken and sauce ahead of time and reheat before serving.
What should I serve with this dish?
This dish pairs well with rice, pasta, or a fresh green salad for a complete meal.
Conclusion
This recipe showcases the delightful combination of chicken, capers, and a creamy lemon sauce, resulting in a dish that is both flavorful and comforting. The tender chicken thighs paired with the zesty and savory sauce make for an excellent meal that is sure to impress. Enjoy it with your favorite sides for a complete dining experience.
More recipes suggestions and combination
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Chicken Piccata
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Caprese Chicken
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Grilled Lemon Herb Chicken
Marinate chicken in lemon juice and herbs for a zesty grilled option, great for summer barbecues and paired with a refreshing salad.
