Bone-In Oven Baked Chicken Piccata

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Okay, this is not your traditional Chicken Piccata recipe. What I mean by that is Chicken Piccata is normally prepared with skinless boneless chicken breast cutlets. Today it is all about the dark meat. This recipe uses chicken thighs and legs with bone and skin still on. Let’s get started; this turned out to be a mouth-watering delight!

Ingredients

• 4 chicken thighs & 4 legs – with bone and skin on
• 1/2 cup organic sprouted flour (or organic unbleached flour) 
• 1 tsp paprika
• 1 tsp unrefined sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp dried rosemary
• 8 oz sliced baby portobello mushrooms
• 1 medium thinly-sliced onion
• 1 cup broth
• 1/2 cup white wine (I used Sauvignon Blanc)
• 2 Tbsp freshly squeezed lemon juice
• 2 Tbsp drained capers
• 1 tsp unrefined sea salt
• 2 cloves garlic, minced
• 1/8 tsp red pepper flakes
• 2-3 Tbsp butter (you could also use glee or coconut oil for browning the chicken)

Instructions

1. Combine flour, paprika, 1 tsp salt, pepper and rosemary in a large BPA-free plastic bag.
2. Add chicken to flour mixture. Twist bag shut and shake to cover chicken pieces.
3. Melt butter in a frying pan.  Brown chicken pieces on both sides. Place in deep baking pan.
4. Save leftover flour mixture to use for the sauce.
5. Using the same skillet and more butter if necessary, sauté onion and mushrooms for a few minutes.
6. Add minced garlic and capers. Sauté for two more minutes.
7. Pour onion/mushroom mixture over chicken pieces.
8. Combine 2 to 3 Tbsp of the flour mixture, broth, white wine, lemon juice, 1 tsp salt and red pepper flakes. Whisk together.
9. Pour sauce over chicken.
10. Cover and bake at 375°F for one hour.
11. Let rest a few minutes before serving.

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