Skip to main content

Contact Us

(707) 237-3489
Sonoma Cutrer Map
Get Directions
  • (707) 237-3489
  • 4401 Slusser Road
    Windsor, CA 95492
  • Open Daily 10am - 4pm
    Book a Tour or Tasting

Send Us a Message

Chicken Thighs Piccata

By eMeals

  • My List
    share on facebook share on twitter share on pinterest Share by Email Print

    Serves 6

    Total Time 50 minutes

    Prep Time 20 minutes

    Difficulty Level


    2 lb boneless, skinless chicken thighs

    ½ tsp salt

    ½ tsp pepper

    1 large lemon

    ¼ cup olive oil

    1 onion, diced

    6 cloves garlic, minced

    1¾ cups less sodium chicken broth

    ½ cup white wine

    ¼ cup capers, drained

    ¼ cup chopped fresh parsley

    2 Tbsp butter


    1. Preheat oven to 400°F. Sprinkle chicken with salt and pepper. Grate 1 tsp zest and squeeze 3 Tbsp juice from lemon; set aside.

    2. Cook chicken, in batches, in 2 Tbsp hot oil per batch in a large skillet over medium-high heat 3 minutes per side or until browned. Transfer to a large rimmed baking sheet.

    3. Bake chicken 10 to 15 minutes or until done.

    4. Meanwhile, add onion and garlic to same skillet; cook over medium heat 5 minutes. Add broth and wine, scraping skillet to loosen browned bits.

    5. Add lemon zest, lemon juice, and capers. Increase heat to medium-high. Simmer 8 to 10 minutes or until reduced to 1 cup. Remove from heat, and stir in parsley and butter. Serve sauce over chicken.

    Sign In To Your Account

    Forgot your username or password?

    Join Club Cutrer


    Gain access to rare vintages, the Winemaker's Release Collection, VIP events and more! Members receive up to 30% off all wine purchases.

    Become a Member

    Sign In To Your Account

    Forgot your username or password?

    Share your birthdate

    Where are you?

    Do not choose this option if you use a shared computer.