One pan. 30 minutes. If you get home after the sun is down with your stomach already grumbling on a regular basis, you know how vital a good repertoire of quick, one-pan meals can be. The I want food and I want food now sentiment is pretty standard around here, especially after climbing. When a quick one-pan meal comes with a citrusy, savory pan sauce, well... that's just extra credit.
This Chicken Piccata fits snuggly in-between my need to get crafty with dinner and my need to eat NOW. It's rustic, fresh tasting, and has dibs on plenty of pan sauce extra credit.
I'm calling this dish "naked" because unlike standard Chicken Piccata, the chicken is not breaded. Leaving the meat "naked" allows the chicken itself to get nice and crispy and for juices from the chicken to contribute to one awesome pan sauce (it really is all about the pan sauce). Naked Chicken Piccata may not be all that traditional, but skipping the breading makes this meal paleo friendly!
Served along side a stack of asparagus, it's hard to tell this meal took less than 30-minutes in the kitchen. I ate the leftovers over a bed of steamed chard for lunch the next day, and man, if I didn't mention it already, it is all about the pan sauce. Anything covered in this pan sauce is pretty much going to hit your sauce spot (all of us have one of those, right?).
Naked Chicken Piccata with Picholine Olives
1 lb chicken thighs
1 T coconut oil
Salt & pepper
1/2 white onion, sliced
1 garlic clove, minced
1/4 cup chicken broth
1/2 cup dry white wine
Juice of 2 lemons
1/3 cup capers
1/3 cup picholine olives
Parsley, for garnish
1. Season the chicken thighs with salt and pepper. Heat the coconut oil in a cast iron skillet over medium heat and cook the thighs for 5-6 minutes on each side.
2. Once the chicken is cooked through, remove it from the pan, placing it on a dish. (If the skillet looks a bit dry, add more coconut oil. If you used skin-on chicken, there will likely be enough fat in the pan already). Throw the sliced onions and minced garlic in the pan, sautéing until translucent and browning.
3. Pour in the broth, gently scraping the bottom of the skillet as you do to deglaze (the stuff stuck to your pan is called "fond" and it adds a load of flavor your your pan sauce). And the wine and lemon juice, and bring to a low simmer.
4. Mince the parsley. Add the chicken back into the pan, and top with capers and olives. Cook everything together for 5 more minutes.
5. Remove from heat and sprinkle with parsley to serve.