Sunday, April 28, 2013

Crispy Skin Baked Chicken with a Lemon Caper Pan Sauce , garnished with a Pea Shoot and Radish Salad

4 Boneless Chicken Thighs
2 Tablespoons olive oil
Sea salt & Pepper
2 tablespoons Capers
Juice of one lemon
1 tablespoon of butter

Salad Garnish:
Pea shoots 
2 Radish thinly sliced
lemon zest 
1 teaspoon of vinegar
1 teaspoon of olive oil
salt and pepper

Heat a cast iron skillet or other oven safe skillet over medium high heat. When the skillet is hot add the oil , Salt and Pepper the skin of the chicken and place in the skillet and cook until the skin is golden brown and crisp. Turn chicken over and place the skillet in a preheated 400 degree oven and cook for 10-12 mins. Remove skillet from the oven , place chicken on a plate and add capers to the hot skillet , then add lemon juice and butter. 

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