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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 hServes 4Nutri-Score C€€€
from @justahumblecook6 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken thighs (boned, skin left on)Meat600 g
  • chicken breast (boned, skin left on)Meat400 g
  • kosher salt (for seasoning the chicken and the vegetables)Spices12 g
  • sugar snap peas (strings removed, cut on a bias)Produce250 g
  • baby squash (cut into even wedges)Produce300 g
  • baby Dutch potatoes (boiled in salted water, drained and smashed)Produce600 g
  • avocado oil (for cooking the squash)Pantry30 ml
  • olive oil (for the smashed potatoes)Pantry30 ml
  • shallots (finely minced)Produce2 pieces
  • garlic (grated)Produce2 pieces
  • flat-leaf parsley (leaves picked and thinly sliced)Produce15 g
  • white wine (for deglazing)Beverages120 ml
  • capers (with a little of their brine)Pantry30 g
  • chicken stockPantry120 ml
  • butter (cold, cubed, added gradually)Dairy80 g
  • lemon (juiced)Produce1 piece

per serving

Nutrition

543kcal

Carbs
26 g
Proteins
36 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Sauté pan
  • Saucepan
  • Oven
  • Baking tray
  • Mixing bowl
  • chef's knife
  • Tongs

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 3

  4. Roast the potatoes

    • Bake the smashed potatoes until as crispy as possible.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 9

  10. Deglaze with white wine

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

  11. Add capers and stock

    • Add the capers with a little of their brine.
    • Pour in the chicken stock and reduce.
    Step 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.
    Step 12

  13. Finish the sauce

    • Stir in the sliced parsley and fresh lemon juice.
    • Taste and adjust the salt.
    Step 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.
    Step 14
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