8 bone-in and skin on chicken thighs
8 tbsp unsalted butter
1/2 cup freshly squeezed lemon juice - watch out for any pith! This is the bitter, white connective tissue within a lemon. During cooking it turns quite bitter, and can easily overpower the sweetness of chicken piccata.
1 cup chicken stock
1/2 cup capers, rinsed
1/4 cup fresh parsley, roughly chopped
1 tbsp virgin olive oil
Kosher salt and black pepper to taste
1Begin by heating you water bath to 165 degrees Fahrenheit, or 74 degrees Celsius.
2Season chicken thighs liberally with kosher salt and freshly cracked black pepper to taste.
3Combine the chicken thighs, 4 tbsp of butter, fresh lemon juice and rinsed capers.
4Cook the chicken piccata for 1 1/2 hours.
5Remove the chicken piccata from the water bath and retain the cooking liquid in a bowl to make the sauce. and pat very dry with paper towels.
6Heat 1 tbsp of olive oil until shimmering in a large skillet. Add in 4 tbsp of butter. The combination of butter and olive oil will stop the butter from browning.
7Sear the chicken thighs skin side down until they pull away with prodding from a spatula - roughly one minute. Flip and cook for an additional minute, then remove the thighs from the skillet. Work in batches if necessary - the chicken piccata is going back into the skillet in just a moment!
8Add the reserved cooking liquid to the skillet and bring to a simmer over medium-high heat. Cook for at least two minutes, or until your sauce reaches its desired consistency.
9Return the chicken to the pan and cook until heated through - about 1-minute. During this window make sure to baste your chicken with your sauce using a spoon.
10Finally, remove your chicken from the skillet and plate with first a drizzle (or deluge) of the pan sauce plus a sprinkle of fresh parsley. Enjoy!
11Photo credit: Africa Studio/Shutterstock