Chicken Piccata
- Level: Intermediate
- Yield: 4 servings
- Total: 9 hr 20 min (includes brining time)
- Active: 1 hr 20 min
Ingredients
Brine:
1 pound kosher salt
1 pound brown sugar
1 quart cider vinegar
1 cup pinot grigio
1/4 cup whole black pepper
2 cloves garlic
3 quarts tap water
4 chicken breasts
Chicken:
2 cups all-purpose flour
2 cups corn flour
1 teaspoon dried basil
1 teaspoon dried dill
1 teaspoon dried thyme
1 1/2 tablespoons kosher salt
1/4 teaspoon ground black ground pepper
1/2 gallon canola oil
Plating:
1 cup Rustic Mashed Potatoes, recipe follows
1 slice focaccia bread
1/2 cup arugula
1/4 cup fontina cheese
3 ounces Piccata Sauce, recipe follows
4 sprigs parsley, rough chop
6 to 10 sweet drop peppers
Rustic Mashed Potatoes:
3 ounces unsalted butter
3/4 cup heavy cream
2 1/2 pounds red bliss potatoes
5 cloves garlic
1/2 large white onion, thinly sliced
1 1/2 tablespoons kosher salt
1/4 tablespoon ground white pepper
Chicken Piccata Sauce:
2 cloves garlic, sliced
1 shallot, sliced
2 3/4 tablespoons extra-virgin olive oil
1 1/2 cups water
1 1/4 ounces butter
1/3 cup whole pearl capers (no liquid)
1 1/2 tablespoons caper liquid
2 tablespoons verjus
1 tablespoon pinot grigio
2 teaspoons orange juice concentrate
1 teaspoon lemon juice
1/2 tablespoon vegetable base
4 sprigs parsley, chopped
1/2 teaspoon dried dill
1/4 teaspoon kosher salt
1/8 teaspoon rubbed sage
1/8 teaspoon ground black pepper
2 tablespoons cornstarch
1/4 cup water
Directions
- For the brine: Combine the kosher salt, brown sugar, cider vinegar, pinot grigio, black pepper and garlic with the water and bring it to a boil. The ingredients should all dissolve into the liquid and when that happens, you can take it off the heat. Let it cool down to room temperature and add the raw chicken breasts. Let this sit in the fridge overnight, or for 24 hours.
- For the chicken: Combine the all-purpose flour, corn flour, basil, dill, thyme, salt and pepper until thoroughly mixed. Take your brined chicken breasts and, with a meat mallet, tenderize the breast. Take the tenderized breasts and coat them in the dredge. Let sit for 5 minutes.
- In a large heavy-bottomed saucepan, pour in the oil and heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.) Place the coated breasts in your oil. Cook until the chicken reaches an internal temperature of 165 degrees F. Use tongs to remove the breasts from the oil and place on a resting rack.
- To plate: First put mashed potatoes on one side of the plate, then rest your toasted bread against the potatoes so it is kind of at an angle. Place the arugula on the bread and the cheese on top of the arugula. Place the freshly fried chicken breast on top of the cheese and ladle the piccata sauce on top of the chicken. Garnish with freshly chopped parsley and sweet drop peppers.
Rustic Mashed Potatoes:
- In a small pot, combine the butter and cream and heat until the butter is melted. Set this off to the side. Place the potatoes, garlic and onions in a large pot and cover with water. Boil until the potatoes are tender. When potatoes are done, strain the water out. Put the cooked potatoes, garlic and onions in a bowl, add your melted butter/cream and salt and white pepper. Mash to desired consistency (we suggest that you keep it a bit chunky to add some texture).
Chicken Piccata Sauce:
- First, take the garlic and shallot and half of the olive oil. You’re going to sauté them together until soft, but not brown. Add the remaining oil and sauce ingredients into the pan and bring up to a simmer. Once it is at a simmer, whisk your cornstarch and water together to make a slurry. Add this slurry to your simmering liquid to thicken. Once it has been simmering for 3 minutes, take it off the heat.