I love chicken piccata, I love risotto, this combines both. A beautiful, light midweek meal. I served with a creamy Caesar salad to offset the zingy, salty pop of capers and lemon.
Ingredients
2 tbsp olive oil
Chicken thighs, sliced into chunks
Salt and black pepper to season
1 tbsp butter
2 cloves garlic, minced
1 onion, chopped
1.5 cups white rice
1 cup dry white wine
3 tbsp brined capers, rinsed
1 lemon, thinly sliced
2 cups chicken stock
1/4 cup freshly chopped parsley or a sprinkle of dried
Directions
Season the chicken with salt and pepper.
Heat the oil in a large pan with a lid and sear the chicken on one side until deeply golden OR brown in an air fryer at 200C for about 6 mins.
Transfer to a plate and set aside.
Lower heat to medium, add butter, garlic, and onion and cook until softened, 3 to 4 mins.
Stir in rice and toast for 1 minute.
Pour in wine and bring to a boil.
Add the capers, lemon slices, stock, parsley and seared chicken.
Cover and simmer until the rice is tender and the chicken is no longer pink, 15 to 20 mins.
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