Dave and I were talking about what we felt like eating for dinner. It went something like,
"I feel like chicken, but in the instant pot. So something easy, but really tasty. And it should have capers in it! and lemon too!"
"So... chicken piccata?"
"Yes!"
We used the amazing power of our Mary blend to take this dish to the next level; packed with herbs and lovely hint of sumac - it took an already amazing dish and made it a powerhouse of flavour.
¼ cup tapioca flour; can use regular flour or corn starch
2 tablespoons grapeseed oil
4 garlic cloves, smashed
2 tbsp Mary Had a Lot of Lamb spice blend
½ cup dry white wine
½ cup chicken stock
¼ cup capers, drained
1 lemon, zested and juiced
2 tablespoons unsalted butter
Salt and pepper to taste
Directions
In a shallow bowl, add the tapioca flour. Lay your chicken thighs flat (they're usually butterflied already) and season with salt and pepper.
Coat each one in the tapioca flour, giving it a good shake off of any excess flour. Set aside.
Turn on your Instant Pot's sauté function until it says 'HOT' and add the grapeseed oil. Once heated; working in small batches - add the chicken. Allow to cook without moving, 2-3 minutes or until you get a nice brown. Flip and brown the other side. Set aside on a plate and finish off remaining chicken.
In a now empty pot, add the smashed garlic and cook for 30 seconds, or until beautifully aromatic.
Crash the party with the white wine. Then add in the Mary blend, stock, capers. Stir then add the chicken back to the pot.
Close the lids and close the vent. Set the high pressure for 5 minutes. Manual release once complete.
Remove the chicken from the pot and set aside on a serving platter.
Add the lemon zest, juice and butter. Stir until melted and looks thick and delicious.
Pour over top of the chicken on the serving platter and enjoy!
