A Lemony Chicken Piccata Supper

Welcome to a typical Thursday in our home. One of the benefits of retirement is that we get to enjoy home cooked meals everyday, not just on the weekends.

Okay, yes I cooked even when working. However; during the week meals needed to be one of two types – slow cooked in a crock pot with little or nothing else needed at the end of the day or fast. Pot roasts and roast chickens or things that needed to be tended to just didn’t happen during the week.

Back in the day when I worked outside the home, it was with Hubby and Kiddo in the Event Industry. Granted, Covid has changed that business in dramatic ways and only time will tell what the future may hold. But back then, during the busy season, working 12 plus hours a day wasn’t unheard of. There were more nights than I care to count that dinner was either skipped or someone did a fast food run, we’d take a break long enough to wolf down a burger and that was that. Now time isn’t my enemy. Sometimes I’ll cook it up quick, sometimes I’ll spend half the day in the kitchen preparing a gourmet feast for my guys. On Thursdays, the theme of the day is Tuscan – anything with an Italian influence is a go. Could be spaghetti or pizza or Chicken Piccata. It’s amazing how many Piccata Recipes are out there. The common denominator seems to be lemon, butter, capers and wine. These baked chicken thighs contain all the elements of a true Piccata. Enjoy!

Lemony Chicken Piccata Supper
Oven Baked Chicken Piccata
Garlic Butter Linguine
Broiler-Grilled Lemon Asparagus

Oven Baked Chicken Piccata
6 Garlic Cloves
2 Lemons
4 tablespoons Capers
1/4 cup Chicken Stock
1/4 cup White Wine
1/2 cup Butter , melted
8 boneless Chicken Thighs
Salt to taste
Black Pepper to taste
4 Green Onions, sliced

Heat oven to 425-degrees.

Peel and finely mince garlic, set aside. Thinly slice lemon, set aside. Rinse capers, set aside.

In a glass measuring cup, mix together the chicken stock and white wine. Pour mixture in a casserole dish. Arrange chicken thighs in the dish, set aside.

Melt butter. Brush chicken thighs thoroughly with melted butter. Season with salt and pepper. Sprinkle minced garlic over and around the chicken thighs. Add capers around the chicken. Drape lemon slices over the thighs.

Bake the chicken in the heated oven until cooked through about 30 minutes. Internal temperature should register 175 degrees F.

While the chicken bakes, trim roots from green onions. Slice onions, both bulbs and green tops, set aside.

Sprinkle green onions over the chicken, serve and enjoy.

Note: The buttery sauce is not only delicious spooned over the chicken, it is also a lovely sauce for the pasta.

Garlic Butter Linguine
1/2 lb Linguine
4 Garlic Cloves
2 tablespoons Butter
1/2 teaspoon Dried Oregano

Bring a pot of well salted water to a boil. Cook linguine until done al dente – cooked but firm to the bite, about 10 minutes.

While pasta is cooking, peel and finely mince garlic. Heat a small sauté pan over medium-low heat. Add butter, garlic and oregano. Sauté until the butter is melted. DO NOT let the garlic brown.

Drain pasta, place in a warm serving bowl. Pour butter mixture over pasta, toss to coat evenly.

Broiler-Grilled Roasted Lemon Asparagus
1 bunch thick Asparagus
1 tablespoon Olive Oil
Kosher Salt to taste
Black Pepper to taste
2 Lemons, divided
2 Garlic Cloves

Adjust oven rack 4 inches from broiler element and heat the broiler.

Trim ends of asparagus. Toss with olive oil, season with salt and pepper. Lay asparagus all in the same direction on a rimmed baking sheet. Set aside.

Slice 1 lemon into thin rounds. Place lemon slices near the asparagus. Place the pan under the broil, shuffling the asparagus from top to bottom every few minutes, until spears and tender, the tips begins to brown, and the lemon caramelizes, about 5-10 minutes.

Meanwhile, zest remaining lemon into a small bowl. Cut lemon, squeeze the juice over the zest. Peel and grate the garlic over the zest. Whisk to combine.

Once the asparagus and lemon has charred nicely, remove from oven. Drizzle the zest mixture over asparagus and serve.