Roasted Chicken Piccata and Artichoke Chips

with horseradish aioli

I took a trip to Trader Joes and I walked out with artichokes, chicken and lemons. So nonetheless I decided that Roasted Chicken Piccata and crispy artichoke chips were going to be on the menu.

Ingredients for Chicken Piccata (4 servings)

• 4 Skin on Chicken Leg Quarters

• 3 Garlic Cloves Minced

• 2 Small Lemons Thinly sliced

• 1 Shallot Minced

• 1/3 Cup Chicken Broth

• 1/2 Cup Dry White Wine

• 3 Tbsp Capers

• 1/4 Cup Fresh Parsely Chopped

• 4 Tbsp Unsalted Butter

• 2 Tbsp Olive Oil

• 1/4 Cup All Purpose Flour (for dredging)

• Salt and Pepper

• Paprika (for chicken seasoning)

Crispy Artichokes and Horseradish Aioli Ingredients

• 4 Artichokes

• 2 Tbsp Olive Oil

• 1/2 Cup Mayonnaise (Dukes is the BEST)

• 2 tsp horseradish

• 1 Garlic Clove Grated

• 1 tsp dijon mustard

• 2 tsp lemon juice

• 20 turns of black pepper

• Flaky Salt such as Maldon

  

How I made it:

Roasted Chicken Piccata

Season the leg quarters with salt, pepper, and paprika. Dredge each leg quarter in all purpose flour on each side.

Preheat oven to 400°F

In an stovetop/oven safe pan (I used an enameled cast iron braiser) on medium/high heat add 2 Tbsp Olive oil and 2 Tbsp of butter. Sear the chicken skin side down for 7-9 minutes. Flip. Continue to cook the other side for an additional 3 minutes.

Add Chicken broth and white wine. Add the lemon slices to the pan. Place into the oven and cook an additional 20 minutes or until the internal temperature reaches 175°F.

Remove from the oven and return to the stove top. Set chicken aside. On medium heat add shallots and garlic and bring the sauce back up to a simmer. Simmer until fragrant. Add capers and stir. Continue to simmer for two minutes to thicken the sauce. Drop the heat to medium low and add freshly chopped parsley and 2 Tbsp of butter. Once melted and sauce is thickened, return the chicken to the pan and let the chicken warm back up to temperature.

Serve and Pour Sauce over the top.

Artichoke Instructions:

Wash and prep your artichokes. Remove about an inch off the top to expose the inside leaves. Trim and peel the stem. Using a pairing knife remove the hard outer leaves (I took off about 3-4 layers). Slice artichokes into 4-6 length wise sections.

To prevent browning you can dunk the artichokes into cold water with lemon juice. If using this method make sure to pat artichokes dry before dropping in the oil

Using a pan with high sides add 2 Tbsp olive oil over medium high heat. Sear and Fry the artichokes for 3-4 minutes per side or until brown and crispy. Place on paper towels. Season with flaky sea salt before serving.

(you can remove the fibrous choke before frying but i found it was very easy to scoop out post fry as well)

Horseradish Aioli Instructions:

To make the aioli add mayo, horseradish, grated garlic, dijon, lemon juice and pepper. Mix and set aside

Wine Pairing:

For this dish I wanted to pair a crisp refreshing white. I found Friend and Farmer White Wine at Whole Foods. It’s a Spanish white wine that boasts refreshing lemon notes which was perfect for pairing and utilizing in the dish itself.

Happy Eating! -Kristen Faith

Chicken Piccata Recipe

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