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Dear John,
For September we offer you a simple yet elegant chicken recipe from Michelin-starred executive chef Douglass Williams. Drawn from his eclectic repertoire as executive chef at Boston’s foodie-fave MIDA, just a few simple ingredients and you’ll serve up a dish fit for kids and grown-up alike.
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Chef Douglass Williams’ MIDA Chicken Piccata
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| 4 servings |
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Ingredients:
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12 chicken tenders (about 2-3 lbs)
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1 cup flour
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4 large eggs, beaten + 1 tbsp water |
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1/4 cup vegetable oil |
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4 cloves garlic, crushed |
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1 quart low-sodium chicken stock |
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2 lemons, one roughly chopped and one lemon for finishing, zest and juice separately |
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1/2 stick butter, cubed
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1/4 cup capers, rinsed and chopped |
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1/4 cup parsley, finely chopped, including stem and leaves |
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1 cup white wine |
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salt and pepper, to taste |
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Method:
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1.
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Set up your breading station with flour and eggs in separate bowls, with a large baking sheet at the end for receiving the chicken. Lightly season the chicken tenders with 1 Tbsp of kosher salt. Two tenders at a time, dust with flour, shaking excess off then dredge in egg mixture. Coat well and place on a baking sheet. Continue until all chicken is done. |
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2.
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Pour vegetable oil in a pan and turn to medium/high heat for browning chicken, place coated tenders into a pan for 1 min on each side, until golden brown. They do not need to be cooked through, this will happen during the finishing process in the sauce. Once all chicken is browned, place it to the side on a clean baking sheet or plate.
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3.
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For the sauce, in the same pan you cooked the chicken, drain out the excess oil, keeping just enough to saute the garlic and capers. Place garlic and capers in the pan and saute on medium heat until aromatic. Add the first chopped lemon and cook for 1 minute, constantly stirring.
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4.
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Take the pan off heat and add white wine and then return to heat. Let it cook down by half and then add chicken stock. Bring to a boil and then add your browned chicken tenders, being careful not to break the coating of the chicken.
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5.
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Add butter and gently cook down by half over medium heat. At that point, sauce should be silky, luscious and most importantly homogeneous.
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6.
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Turn off the heat, add chopped parsley, juice and zest of the second lemon and add salt and pepper to adjust seasoning. Voila.
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7.
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Serve over cooked egg noodles, pasta or rice of your choice.
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About Douglass Williams
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Douglass Williams is the chef/owner of MIDA restaurant in Boston's South End neighborhood. Trained in modern French techniques, he earned his culinary arts degree in New Jersey in 2004 and began his career in Atlantic City where he grew up. Since then he has spent his entire career working and staging at some of the best restaurants in the country. His 14 years of global culinary experiences in world-class restaurants such as Radius and Coppa in Boston, 2-Michelin starred Corton in NYC and Akrame in Paris and some time cooking in Thailand helped him build his foundation for matching rich flavors with warm hospitality and generosity and sparked his insatiable curiosity of people and food. Douglass lives in Jamaica Plain with his wife Debra and twin baby boys, Raffa and Lev.
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