Another simple and easy chicken dish. Say what? I mean did you expect anything else from me at this point? Chicken piccata is a special dish. It’s fancy enough to impress any guest. But, it’s simple enough to get an easy weeknight dinner on the table in no time.
Chicken piccata is usually made when chicken breasts. But, as we all know, I’m just more of a thigh kind of girl. So I’m this recipe, we are using chicken thighs. I want to keep the skin on the chicken so I am using bone-in thighs. The first thing I do is debone then thighs. Deboning chicken thighs is actually a lot easier than you may think.
Deboning chicken thighs for crispy chicken piccata
- To begin deboning the chicken thigh, first you want to trim off any excess fat. Then, you want to locate the bone by placing the chicken thigh skin side down on a flat surface. Now using the tip of your knife, score a line through the meat of the chicken along the length of the bone on both sides.
- Now, expose the bone by using the tip of your knife in small flicking motions.
- Then, once enough of the bone is exposed, hold one end of the bone and use the base of your knife to scrap the meat off the bone.
Ok, so now that we’ve deboned our chicken, we need to pound it. You can use a meat tenderizer tool or a rolling pin. Whatever you have on hand. I like to just put the chicken in a large ziplock bag and use the meat tenderizer to pound the chicken so that it’s thinner and easier to work with. Pounding the chicken is an important step because you want the chicken to cook quickly.
The next step of course is the sauce which believe it or not is the easiest part of this dish. You just need a few ingredients and its done within a few minutes.
So enough of me running my mouth, lets get into the recipe.
Try serving with spaghetti noodles. If you’re on a whole30, serve with zucchini noodles or sweet potato noodles.Print