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Piccata Chicken Gratin

Source of Recipe


Adapted from "Gratins" by Tina Salter






List of Ingredients



• 1 lemon
  
• 6 skinless, boneless chicken thighs
  
• 2 large cloves garlic, minced
  
• 3/4 tsp dried rosemary, crushed
  
• 2 tsp minced fresh thyme
  
• 2 Tbsp olive oil
  
• 1/3 cup chicken broth
  
• 1/4 tsp kosher salt, or to taste
  
• Freshly ground black pepper
  
• .
  
• -- Topping --
  
• 1/2 cup fresh bread crumbs
  
• 1 Tbsp minced fresh parsley
  
• 2 tsp minced fresh thyme
  
• 1 Tbsp capers, drained
  
• 2 tsp lemon zest
  
• 2 Tbsp olive oil
  






Instructions



1. Zest the lemon, mince 2 teaspoons, and set aside. Juice the lemon and reserve 1 tablespoon.
   
   
2. Put the chicken in a dish and sprinkle with garlic, rosemary and thyme. Whisk together lemon juice and 2 tablespoons olive oil. Pour over chicken, cover and marinate at room temperature 1 hour, or refrigerate up to 24 hours.
   
   
3. Preheat oven to 350° F. Lightly spray or oil a 9- x 13-inch baking dish. Place chicken in the dish and pour the chicken broth around it. Sprinkle with salt and pepper. Bake 20 minutes.
   
   
4. While chicken is baking, combine bread crumbs, parsley, thyme, capers, and lemon zest. Drizzle with olive oil and toss until the crumbs have absorbed the oil.
   
   
5. Remove baking dish from oven. Drain broth into a small saucepan. Spoon the topping evenly over the chicken and continue baking 15 minutes or until just cooked through. If topping needs more browning, place under a hot broiler. Boil the reserved broth until reduced to about 3 tablespoons. Transfer chicken to plates and drizzle a little of the reduced broth around it. Serve immediately.
   
   Makes 4 to 6 servings.