Spring Chicken with Lemon and Capers

A delightful twist on classic chicken piccata featuring crisp-skinned chicken, fresh kale, and a tangy lemon caper sauce on a base of orzo.

By @max.baroni

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 1 unit whole chicken butchered and deboned
• 4 cups kale finely chopped
• 2 tbsp butter
• 0.5 cup chicken stock
• 8 oz orzo cooked
• 2 tbsp olive oil
• 0 sea salt to taste
• 2 tbsp vegetable oil
• 2 tbsp butter
• 0.5 cup chicken stock
• 2 tbsp capers drained
• 3 cloves garlic minced
• 1 lemon sliced
• 1 tsp oregano

Instructions

1. Butcher a whole chicken into pieces including the breast, thighs, and legs. Debone the chicken.
2. Cut kale into fine strips to expedite cooking.
3. In a skillet, melt butter over medium heat. Add chicken stock and the chopped kale. Cover and saute for 5-7 minutes until kale is tender.
4. Cook orzo according to package instructions. Drain and toss with olive oil.
5. Season chicken pieces with salt and rub a little oil on the skin. Heat oil in a hot pan and sear chicken on both sides until crispy and golden.
6. Add butter, chicken stock, capers, minced garlic, lemon slices, and oregano to the pan. Partially cover with a lid and allow sauce to reduce until it thickens and emulsifies.
7. Arrange orzo and kale mixture onto a serving dish. Place the crispy chicken on top and pour the lemon caper sauce over the chicken.