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Brandy Chicken Piccata

Brandy Chicken Piccata
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Author: Giangi Townsend
A classic chicken piccata dish with a twist: brandy.  Bringing our favorite dish to a new level of savor.

Ingredients

  • 8 chicken tighs, skin on
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • ½ cup brandy
  • 1 tablespoon garlic, minced
  • ¼ cup sodium-free chicken stock
  • ¼ cup fresh lemon juice
  • 1 tablespoon capers, drained
  • 2 tablespoons unsalted butter
  • flat-leaf parsley, chopped
  • fresh lemon slices
  • salt
  • pepper
US - Metric

Instructions

  • Season the chicken tights all over with salt and pepper. In a large skillet over medium-high heat add 1 olive oil and 2 tablespoons butter.
  • Sauté the chicken tights skin down for 5 - 6 minutes per side if the skin feels some resistance when shaking the skillet, cook it a bit longer. Turn them over and sauté the other side until nicely browned, and no juices are running, 5 to 6 minutes. 
  • Lower the heat under the skillet. Add the brandy and chicken broth to the pan and put it back on the heat and bring it to a boil. Add minced garlic. Cook until garlic is slightly brown and liquid half evaporated about 2 minutes.
  • Add lemon juice, parsley, and capers and continue cooking for another 3 to 5 minutes. 
  • Finish the sauce with butter and lemons slices. Once the butter melts and thickens the sauce, it is ready to serve.
  • Garnish with chopped fresh parsley and serve.

Notes

Storing and reheating instructions
If you have leftovers, this dish will store well in the refrigerator for several days.
Please bring it back to room temperature before reheating.
I use two methods: stove top and oven.
Stovetop:
  • place the chicken in a skillet, add a couple of tablespoons of water or chicken stock and one tablespoon of butter, cover, and reheat over medium-low heat for a few minutes.
  • Turn occasionally, and be careful it will not burn.
  • Add more water if needed it.
Oven:
  • Turn on your oven at 325F.
  • Place your chicken piccata in an oven-proof dish with a couple of tablespoons of water or chicken stock.
  • Spread butter on one side of aluminum foil which you will place over the chicken.
  • Place your dish in the oven even if the oven has not reached the desired temperature, and reheat for 15 to 20 minutes.

Nutrition

Calories: 707kcal | Carbohydrates: 2g | Protein: 37g | Fat: 52g | Saturated Fat: 17g | Cholesterol: 252mg | Sodium: 253mg | Potassium: 494mg | Vitamin A: 525IU | Vitamin C: 6.5mg | Calcium: 22mg | Iron: 1.5mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.