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Lemon and Caper Chicken with Crushed Potatoes

Pan-fried chicken thighs in a lemon-caper butter sauce with roughly crushed new potatoes.

Total
30 min
Hands on
25 min
Serves
2
Method
hob
Cuisine
European

Per serving · estimated

Energy
625 kcal
Protein
36 g
Fat
33 g
Carbs
40 g
Freshly cooked Lemon and Caper Chicken with Crushed Potatoes

Method

  1. Step 1 of 10

    Halve any large potatoes and boil them in salted water for 15 minutes until fork tender.

    • new potatoes
    • salt
    15 min
    boil potatoes

  2. Step 2 of 10

    Season the chicken thighs and dust them lightly in the flour.

    • boneless chicken thighs
    • salt
    • black pepper
    • plain flour

  3. Step 3 of 10

    Heat the olive oil in a frying pan over medium-high heat.

    • olive oil
    heat oil in pan

  4. Step 4 of 10

    Fry the chicken for 6 minutes on the first side without moving it.

    • boneless chicken thighs
    6 min

  5. Step 5 of 10

    Turn the thighs and cook 6 minutes more, until the juices run clear and the centre reaches 74 °C.

    • boneless chicken thighs
    74 °C / 165 °F6 minPoultry (whole, parts, and ground) to 74 °C / 165 °F
    juices run clear
    What ‘ready’ looks like

  6. Step 6 of 10

    Lift the chicken onto a warm plate and slice the garlic into the pan for 30 seconds.

    • boneless chicken thighs
    • garlic
    1 min
    slice garlic

  7. Step 7 of 10

    Pour in the stock and scrape up the browned bits, then reduce for 3 minutes.

    • chicken stock
    3 min
    deglaze pan

  8. Step 8 of 10

    Add the juice of the lemon, the capers and the butter and swirl until the sauce is glossy.

    • lemon
    • capers
    • butter
    sauce thickened
    What ‘ready’ looks like

  9. Step 9 of 10

    Drain the potatoes and crush them lightly with a fork, seasoning with salt and pepper.

    • new potatoes
    • salt
    • black pepper
    drain potatoes

  10. Step 10 of 10

    Return the chicken to the pan, spoon over the sauce and scatter with chopped parsley.

    • boneless chicken thighs
    • flat-leaf parsley

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Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.

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