Chicken Thigh Piccata

• 6 boneless, skinless chicken thighs
• 1 cup all-purpose flour
• 2 teaspoons black pepper
• kosher salt, to taste
• water
• 8 oz cremini mushrooms, sliced
• 2 tablespoons parsley, chopped
• 1 lemon, thinly sliced
• 3 tablespoons butter, cubed
• 5 oz chicken stock
• 4 oz white wine
• 1½ oz lemon, juiced
• 3 tablespoons capers
• 2 oz olive oil

Preparation

1. Step 1

   3:16
   Season the chicken thighs liberally with salt and pepper on both sides.
2. Step 2

   3:22
   Place 2 tablespoons of flour into a large zip-top bag. Add one chicken thigh, jiggle the bag to coat, then spritz the chicken lightly with water.
3. Step 3

   3:22
   Pound the chicken thigh to tenderize. Repeat the process for each thigh, adding an additional tablespoon of flour to the bag for each piece.
4. Step 4

   4:19
   Place the prepared chicken on a rack and chill for up to 2 hours.
5. Step 5

   4:40
   Combine the chicken stock, white wine, and lemon juice in a bowl.
6. Step 6

   4:48
   Heat a wide sauté pan over medium-high heat for 2 minutes.
7. Step 7

   6:42
   Add half the oil to the pan. Brown the chicken thighs in pairs, pressing down to ensure contact, for 2 minutes per side. Remove and repeat until all chicken is browned.
8. Step 8

   7:15
   Add the remaining oil to the pan and cook the mushrooms until deeply browned.
9. Step 9

   7:27
   Add the capers to the pan and sauté for 30 seconds.
10. Step 10

    8:16
    Pour in one-third of the liquid mixture to deglaze the pan, scraping up any browned bits.
11. Step 11

    8:26
    Shingle the chicken thighs back into the pan. Add the lemon slices and the remaining liquid mixture. Cover and braise for 7 to 8 minutes.
12. Step 12

    9:01
    Remove the chicken from the pan to a platter.
13. Step 13

    9:27
    Reduce the pan heat to low. Slowly whisk in the cubed butter a few pieces at a time until incorporated into the sauce.
14. Step 14

    9:55
    Season the sauce with freshly ground pepper and pour over the chicken. Garnish with parsley.