5 from 39 votes
Brandy Chicken Piccata
Brandy Chicken Piccata features pan-seared skin-on chicken thighs cooked to a golden crisp and tender interior, finished with a bright sauce of brandy, lemon, capers, and butter. The sauce is reduced with garlic and chicken stock, then enriched with fresh parsley and lemon slices for a balance of acidity and richness. This approach results in a flavorful dish highlighting the caramelized chicken skin and tangy piccata sauce.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
Calories:
707 kcal
Course:
Dinner
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 707
% 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.