Chicken Piccata with Capers, Crispy onions and Lemonish - Butterish sauce: Full Recipe

Chicken Piccata is a dish with pan-fried chicken in a lemon and caper butter sauce. It’s tangy, light, and full of flavor.

Chicken – I suggest using a whole fresh chicken, as it’s easier to get the perfect piece by carving it yourself, and leaving the skin on is important - that’s where all the flavor and crispiness come from. It’s also more affordable, since you still have most of the chicken left, like drums, wings, legs, etc. Plus, you get the whole carcass to make a perfect stock to save for future recipes. Learning basic chicken carving skills isn’t hard, and once you do, a whole chicken will feel like a gift - it’s cheaper and gives you more variety, with both white meat (breast) and dark meat (legs, thighs, etc.).

INGREDIENTS:

For the Chicken:

1 whole chicken

Salt, to taste

Olive oil

3 garlic cloves

A few sprigs of fresh rosemary

Fresh parsley, chopped

50g butter

Crispy onions, for garnish

For the Sauce:

1 medium shallot, diced

2 garlic cloves, minced

100ml white wine

1 tbsp capers

100ml chicken broth

Lemon slices (as much as you like)

1 tbsp lemon juice