Chicken thighs dusted with flour, seared then simmered in a delicious lemon and caper sauce.
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. Now, put both chicken pieces into a large ziplock bag and flatten the chicken a as much as possible. Use a meat tenderizer or rolling pin to lightly pound the chicken until it reaches even thickness (about 1/2” thick or less).
Remove the chicken from the bag and season with salt and pepper on both sides. Put the arrowroot starch in a shallow bowl and dredge the chicken in the arrowroot.
Heat 2 tablespoons of ghee over medium-high heat in a large skillet. When the ghee is hot, shake off the excess arrowroot starch from the chicken and place the chicken in the pan, skin side down. Sear the chicken for 5 minutes or until the skin is crispy and brown. Flip the chicken and continue to cook for 3 minutes. Remove the chicken from the pan and set it aside.
Lower the heat to medium and into the same pan, add the olive oil, lemon juice, chicken broth and capers. Bring the sauce to a simmer and stir to deglaze the pan and lift up all the brown bits from the bottom of the pan. Taste the sauce and season to your liking. Return the chicken to the pan, lower the lemon to medium low, and simmer for 3-5 minutes. Transfer the chicken to a serving dish. Add the remaining 1 tablespoon of ghee to the sauce and whisk to combine. Pour the sauce over the chicken and garnish with fresh parsley and lemon slices.
Serve with spaghetti, zucchini noodles or sweet potato noodles.
Keywords: Whole30 chicken piccata, chicken piccata