Chicken al limone e capperi is a classic of Sicilian and Amalfi cuisine that takes advantage of the citrus fruits and capers of the Italian Mediterranean coast. Its sweet and sour combination reflects centuries of culinary exchange between Italy, Greece and North Africa. The trattorias of Capri and Sorrento have served it since the 19th century as a summer celebration dish.
Italian
Chicken with Limone and Capperi
Chicken thighs al limone e capperi with Sicilian lemon and caper sauce.
- Italy
- Main course
- High protein
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 410 kcal
- Protein 32 g
- Fiber 0.5 g
- Carbohydrates 5 g
- Fat 28 g
- Sodium 720 mg
Story behind the dish
Preparation
Pollo al Limone e Capperi is a preparation from Italy with easy difficulty. Reserve about 45 minutes in total (15 for mise en place and preparation, 30 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 bone-in chicken thighs of 250 g.
- Have ready: Juice of 3 Sicilian lemons.
- Have ready: Zest of 2 lemons.
- Have ready: 3 tablespoons drained salted capers.
- Have ready: 3 sliced cloves of garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Season the thighs with salt and pepper and brown them in olive oil over high heat…
Season the thighs with salt and pepper and brown them in olive oil over medium-high heat until the skin is crispy and golden, about 6 minutes per side. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Add the sliced garlic and cook for a minute without burning.
Add the sliced garlic and cook for a minute without burning, then pour in the white wine and let it reduce.
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Add the lemon juice
Add the lemon juice, zest, capers and thyme, lower the heat and cover.
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Cook for 20 minutes over low heat
Cook for 20 minutes over low heat, turning once halfway through cooking.
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Remove the chicken
Remove the chicken, whip the sauce with the butter off the heat until it obtains a glossy texture.
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Return the chicken to the pan for two minutes so that it soaks in the…
Return the chicken to the pan for two minutes to coat it with the sauce.
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Serve with sauce on top
Serve with sauce on top, fresh parsley and lemon slices.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Vegan dairy-free version using plant-based cheese or cream alternatives.
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