A deliciously low carb dinner!
I started to brown the chicken in a skillet, then realized I used bone-in chicken. So I transferred it to a Dutch oven – since it takes longer to cook bone-in chicken, you run the risk of drying it out when pan frying (the heavy lid of the Dutch oven keeps all the moisture in the pot – and the chicken– while cooking. Once the skin side of the chicken has been browned, flip it then add the liquid. The liquid should come no more than half way up the sides of the chicken. Cover and reduce to a simmer for 20-40 minutes or until chicken is fully cooked.
To make the sauce, remove the chicken. Bring the sauce to a boil and reduce by about half. Stir in some cold butter, whisking constantly until thickened. I also added some fresh lemon slices (without the peel), to intensify the lemony flavor.
|Low Carb Chiken Piccata|| |
- 8 chicken thighs (can use bone-in or boneless)
- ½ tsp pepper
- 3 Tbsp olive oil
- ½ cup dry white wine
- 2 Tbsp capers, drained
- 4 cloves garlic, minced
- ½ tsp dried thyme
- ¾ cup GF chicken stock
- 1 ½ Tbsp lemon juice
- 2 Tbsp cold butter, cut into pieces
- Heat oil in a large skillet or Dutch oven over med-high heat then add chicken. Cook for 5 minutes skin side down or until nicely browned, then flip.
- Add wine, allow to cook until reduced by half, then add remaining ingredients except lemon juice and butter. Bring to boil, reduce to medium heat, cover and cook until chicken is fully cooked (15-20 minutes for boneless,30-40 for bone-in).
- Once chicken is cooked, remove and set aside on plate. Bring liquid to boil and allow to reduce by half. Stir in lemon juice and butter, continue to stir until sauce thickens. Season to taste with salt if needed.