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Charlotte Smythe’s Fish Piccata
The number one rule when cooking with wine? Sweet July resident Charlotte Smythe's answer: always use a bottle you would drink! For this flavor-packed fish piccata recipe, she uses Domaine Curry's Sauvignon Blanc and, for the.
Ingredients
Instructions
step 3
To begin, pat the chicken thighs dry and season with salt and pepper on both sides.
step 2
Add olive oil to a deep skillet over medium – high heat. Nestle the chicken in the skillet, skin side down and sear until browned, about 4 minutes. Flip the chicken and continue to cook for another 3 minutes. Remove the chicken from the pan and set aside.
step 3
Add the onion and bell pepper to the skillet and sauté until tender. Season with salt and pepper, then add the garlic to the pan and cook until fragrant.
step 4
Now, add the wine to the pan, stir and simmer until the wine reduced to about half.
step 5
Then, add the tomatoes, oregano, thyme, capers, broth, old bay, seasoning salt and pepper flakes to the pan, stir and bring to a simmer.
step 6
Return the chicken to the pan and simmer on medium – low for about 25 minutes until the chicken is cooked through. Optional: a few minutes before the chicken is done cooking, transfer the pan under the broiler and broil to crisp up the chicken skin.
step 7
Garnish with fresh parsley and and serve over spaghetti or orzo pasta.
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