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Crispy Skin Chicken Piccata with Sugar Snap Peas, Baby Squash and Smashed Potatoes
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Crispy Skin Chicken Piccata with Sugar Snap Peas, Baby Squash and Smashed Potatoes

1 hPara 4Nutri-Score C€€€
de @justahumblecook6 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • chicken thighs (boned, skin left on)Carne600 g
  • chicken breast (boned, skin left on)Carne400 g
  • kosher salt (for seasoning the chicken and the vegetables)Especias12 g
  • sugar snap peas (strings removed, cut on a bias)Frutas y verduras250 g
  • baby squash (cut into even wedges)Frutas y verduras300 g
  • baby Dutch potatoes (boiled in salted water, drained and smashed)Frutas y verduras600 g
  • avocado oil (for cooking the squash)Despensa30 ml
  • olive oil (for the smashed potatoes)Despensa30 ml
  • shallots (finely minced)Frutas y verduras2 piezas
  • garlic (grated)Frutas y verduras2 piezas
  • flat-leaf parsley (leaves picked and thinly sliced)Frutas y verduras15 g
  • white wine (for deglazing)Bebidas120 ml
  • capers (with a little of their brine)Despensa30 g
  • chicken stockDespensa120 ml
  • butter (cold, cubed, added gradually)Lácteos80 g
  • lemon (juiced)Frutas y verduras1 pieza

por ración

Nutrición

543kcal

Carbohidratos
26 g
Proteínas
36 g
Grasas
33 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Sartén honda
  • Cazo
  • Horno
  • Bandeja de horno
  • Bol
  • chef's knife
  • Pinzas de cocina

paso a paso

Preparación

  1. Break down and season the chicken

    • Bone the chicken thighs and breast, keeping the skin on.
    • Season generously with kosher salt and let rest while preparing the vegetables.
    Paso 1

  2. Prep the vegetables

    • Remove the strings from the sugar snap peas and cut them on a bias.
    • Cut the baby squash into even wedges so they cook evenly.
    Paso 2

  3. Boil and smash the potatoes

    • Boil the baby Dutch potatoes in salted water until tender, then drain.
    • Smash them, coat with olive oil and spread on a tray.
    Paso 3

  4. Roast the potatoes

    • Bake the smashed potatoes until as crispy as possible.
    Paso 4

  5. Sear the chicken

    • Cook the chicken skin side down over steady medium heat until the skin is rendered and crispy.
    • Remove from the pan and finish gently in the oven.
    Paso 5

  6. Sauté the sugar snap peas

    • Sauté the peas quickly to keep their crisp texture and bring out their natural sugars.
    • Season with salt and set aside.
    Paso 6

  7. Cook the baby squash

    • Heat the avocado oil over medium heat.
    • Add the squash wedges with a pinch of salt and cook until nicely coloured.
    Paso 7

  8. Mince the aromatics and slice the parsley

    • Finely mince the shallots.
    • Pick the parsley leaves and slice them thinly with a sharp knife in one clean run so they don't bruise.
    Paso 8

  9. Start the piccata sauce

    • In the same pan used for the chicken, sweat the shallots in the chicken fat, scraping up the fond.
    • Add the grated garlic and toast briefly without letting it burn.
    Paso 9

  10. Deglaze with white wine

    • Pour in the white wine and reduce until the alcohol has cooked off completely.
    Paso 10

  11. Add capers and stock

    • Add the capers with a little of their brine.
    • Pour in the chicken stock and reduce.
    Paso 11

  12. Emulsify the butter

    • Over moderate heat, whisk in the cold butter a little at a time until fully emulsified.
    • Keep the pan from getting too hot so the sauce doesn't break.
    Paso 12

  13. Finish the sauce

    • Stir in the sliced parsley and fresh lemon juice.
    • Taste and adjust the salt.
    Paso 13

  14. Slice the chicken and plate

    • Slice the crispy chicken skin side down so the skin stays on the meat.
    • Plate the chicken in the centre, surround with the peas, squash and crispy potatoes.
    • Spoon the piccata sauce over the chicken and vegetables.
    Paso 14
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