At first, I thought I made chicken scallopine. Then I quickly realized the lack of breading and pounded out cutlet disqualified my dish from that classification. But the sauce is the important part, and the flavors were inspired by chicken scallopine. White wine, capers, lemon, parsley… but also mushrooms, garlic, and onions. What the heck did I make?! A friend suggested chicken piccata, but that too seems to require a pounded, breaded cutlet and lacks the earthy flavor of the mushrooms.
Maybe my chicken doesn’t fit neatly into any single classification. It’s okay, neither do I. People try to break me down and understand me better by putting me into a box. Am I a dancer? A fitness instructor? A chef? Student, teacher, coach? The lines between each role become rather blurry and the world screams “You MUST pick one job title! One passion to pursue! One reason FOR BEING ALIVE!” when in fact there are many. I’m sorry it’s difficult for you to understand what I do with my time all day long and that you can’t imagine what I will be doing with my life in 5 or 10 years. I am not trying to confuse you, I am just living my truth and being myself (dancer and fitpro and chef and creative person) the best that I can which is actually the only thing I can comfortably say I am an expert at.
I don’t know what to call this chicken, but it’s really f*cking good.
Really F*cking Good Chicken
Pan seared chicken thighs are given special treatment in a sauce of white wine, lemon juice, butter, parsley, mushrooms, and capers. Serving alongside some type of potatoes ensures that not a single drop of flavorful juice goes to waste.
4 chicken thighs or breasts, skin-on (mine were also bone-in but could be boneless)
8 oz crimini mushrooms, thinly sliced
4 cloves garlic, minced
½ yellow onion, diced
½ cup white wine
Juice of 1 lemon
1 tablespoon capers
Large handful of fresh chopped parsley
Heat a large cast iron skillet over high heat for 5-7 minutes, until very hot. Add a few tablespoons of butter and swirl around the pan. Season chicken liberally with S&P, thyme, and rosemary. Make sure to season both sides of the meat, both under and over the skin. Use kitchen tongs to transfer chicken to the skillet, skin side down. RESIST THE URGE TO TOUCH OR MOVE THE CHICKEN AROUND. Leave undisturbed for 5 minutes, searing the skin and rendering the chicken fat. Flip the chicken pieces and sear 5 minutes on the other side. Remove chicken to a plate and set aside.
Turn burner heat down to medium/medium-high. Saute mushrooms, garlic, and onion in the rendered chicken fat in the skillet until aromatics are fragrant and mushrooms caramelized, about 7 minutes. Deglaze the pan with white wine, making sure to scrape the browned bits off the bottom of the pan with a wooden spoon. Add another tablespoon of butter, stir to incorporate. Add the chicken back to the pan, skin side up, and cover the pan with a lid or aluminum foil. Reduce heat to medium low and let sauce simmer until chicken is fully cooked, 10-15 minutes, or until a meat thermometer inserted into the thickest part of the meat (but not touching the bone) reads 165 degrees Fahrenheit. Add lemon juice, capers, and parsley to the pan and gently swirl or stir to mix. Serve chicken over mashed potatoes with a roasted green vegetable side. Yummy.
***Don't forget to check out my ebook, the Paleo Summer Picnic Guide, for more delicious recipes!