Brandy Chicken Piccata
User Reviews
5
Brandy Chicken Piccata
Description
The Brandy Chicken Piccata recipe starts by seasoning skin-on chicken thighs and searing them in butter and olive oil until the skin is browned and the meat cooked through. The pan is then deglazed with brandy and chicken stock, incorporating minced garlic that softens as the liquid reduces. Lemon juice, capers, and fresh parsley add a bright, tangy layer and herbal freshness to the sauce. The sauce is finished by stirring in butter and fresh lemon slices, which melt into the liquid to create a glossy, rich coating for the chicken.
This dish balances crispy skin and tender flesh with a citrusy, slightly briny sauce enhanced by capers. It pairs well served with sides that can soak up the flavorful sauce, such as rice or steamed vegetables.
Leftovers keep well refrigerated for days and reheat gently either on stovetop or in the oven with added moisture and butter to maintain tenderness and prevent drying. Reheating methods include covering and warming at low heat or using foil to retain moisture in the oven.
Ingredients
- 8 chicken thighs skin on
- 2 tablespoons butter unsalted
- 1 tablespoon olive oil
- ½ cup brandy
- 1 tablespoon garlic minced
- ¼ cup chicken stock sodium-free
- ¼ cup lemon juice fresh
- 1 tablespoon capers drained
- 2 tablespoons butter unsalted
- flat-leaf parsley chopped
- lemon fresh, sliced
- salt
- black pepper
Instructions
- Season the chicken tights all over with salt and pepper. In a large skillet over medium-high heat add 1 olive oil and 2 tablespoons butter.
- Sauté the chicken tights skin down for 5 - 6 minutes per side if the skin feels some resistance when shaking the skillet, cook it a bit longer. Turn them over and sauté the other side until nicely browned, and no juices are running, 5 to 6 minutes.
- Lower the heat under the skillet. Add the brandy and chicken broth to the pan and put it back on the heat and bring it to a boil. Add minced garlic. Cook until garlic is slightly brown and liquid half evaporated about 2 minutes.
- Add lemon juice, parsley, and capers and continue cooking for another 3 to 5 minutes.
- Finish the sauce with butter and lemons slices. Once the butter melts and thickens the sauce, it is ready to serve.
- Garnish with chopped fresh parsley and serve.
Notes
- Store leftovers in the refrigerator and bring to room temperature before reheating.
- Reheat on stovetop over medium-low heat with added butter and a splash of water or chicken stock, stirring occasionally.
- Alternatively, heat in a 325°F oven in an oven-safe dish covered with buttered foil for 15-20 minutes to maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 707 kcal
% Daily Value*
| Calories | 707kcal | 35% |
| Carbohydrates | 2g | 1% |
| Protein | 37g | 74% |
| Fat | 52g | 80% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 252mg | 84% |
| Sodium | 253mg | 11% |
| Potassium | 494mg | 11% |
| Vitamin A | 525IU | 11% |
| Vitamin C | 6.5mg | 7% |
| Calcium | 22mg | 2% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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