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Braised Chicken Oysters Piccata
Serves 8
There is indeed such thing as a chicken nugget for adults, and it's a chicken
oyster. Practically at the backbone of the chicken between the thigh and rib cage, you'll find
that decadent, delicious little oyster. Truly a "nugget," these lovelies stand up to hearty
home-style cooking. And when they're incorporated into a pseudo-traditional variation of
Italian piccata-smothering the sautéed pieces in juicy pan drippings, herbs and a hit of
lemon-it's a satisfying comfort meal for Sunday dinner.
For dredging, it's easier to prepare the chicken oysters shake 'n' bake-style.
Throw 'em all in a sealable bag, throw in the flour, and shake it like you mean it.
Alternate preperation: Though we favor a braised preparation here since it's easier
to control, you can make a "true" piccata by pounding out the oysters as we do at the
restaurant à la minute.
Ingredients 1 pound chicken oysters, picked through for bone fragments2 tablespoons all-purpose flour 1/4 cup plus 1 tablespoon extra-virgin olive oil 1/2 each, diced onion 5 medium garlic cloves, sliced 1/2 cup white wine (preferably Sauvignon Blanc) 4 sprigs of parsley 2 bay leaves 2 sprigs of thyme 2 cups chicken stock 1 tablespoon whole unsalted butter Juice of 1/2 lemon 1 teaspoon chopped capers 1 tablespoons chopped parsley 16 slices of garlic rubbed crusty bread sliced 1/2-inch thick |
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Toss the chicken oysters with the flour in a bag, and simply sieve to remove the excess flour.
Line a plate with a few paper towels, and set aside.
Heat a large sauté pan over medium-high heat, and add the 1/4 cup of olive oil. Place all the chicken oysters in a single layer in the pan. Sauté until golden. Adjust the heat as needed-you want the pan to be hot enough to sauté the meat but not too hot to burn the flour. Refrain from trying to flip the chicken in the pan, just cook thoroughly until crisp and golden on the first side, turn individually, and cook the other side.
Once the nuggets are browned on both sides, slide them onto the prepared plate. Allow the cooking oil to be absorbed as it rests, then discard the paper towel but not the chicken juices.
Wipe out the sauté pan and return it to the heat. Add the remaining tablespoon of olive oil and the onion, and cook together for 2 minutes, stirring constantly. When the onions are cooked and lightly caramelized, add the garlic and cook for 1 minute. Deglaze the pan with the white wine. Add the parsley, bay leaves and thyme, then reduce until all the wine has evaporated.
Pour the chicken stock into the pan, and bring to a boil. Add the chicken nuggets and the natural juices that remain on the plate back into the pan. Bring to a boil, place a lid on the pan, then reduce the heat.
After the chicken has been simmering for 25 to 30 minutes, remove the lid, and discard the herbs. Allow the chicken to rest in its juices for 10 minutes.
When ready to serve, add the lemon juice and stir in the butter until it is all incorporated. This will thicken and enrich the sauce. In true piccata style, finish the sauce with the capers and chopped parsley, and salt and pepper to taste. Serve with the toasted bread.
