Chicken Amogio Recipe

Prepare and marinate

Trim excess fat from the chicken thighs and pat them dry with paper towels. In a bowl combine 2 tbs olive oil, 2 tbs soy sauce, 1 tbs fresh lemon juice, 3 minced garlic cloves, 1 tsp salt and 1 tsp black pepper. Add the chicken, toss to coat thoroughly, cover and refrigerate for 20–30 minutes (or up to 2 hours).

Sear the chicken

Heat a large skillet over medium-high heat and add 1 tbs olive oil. Remove chicken from the marinade (reserve marinade) and sear the thighs 4–5 minutes per side until golden brown and just cooked through (internal temperature 165°F / 74°C). Work in batches if needed to avoid crowding. Transfer seared chicken to a plate and tent with foil to keep warm.

Sauté aromatics

Reduce heat to medium and add 3 tbs unsalted butter to the same skillet. Once melted, add the finely minced shallot and sauté 2–3 minutes until translucent. Add 2 minced garlic cloves and sauté another 30–45 seconds until fragrant, scraping up browned bits from the pan.

Deglaze

Add 1 tbs dry white wine (or chicken broth) to the pan to deglaze, scraping the bottom with a wooden spoon. Allow liquid to simmer 1–2 minutes to reduce slightly.

Finish sauce

Stir in 3 tbs heavy cream and 1 tsp Dijon mustard until combined. Add the reserved marinade and any juices from the resting chicken to the pan. Stir in 2 tsp drained capers and 1 tbs fresh lemon juice. Simmer gently 2–3 minutes to let flavors meld and the sauce to thicken slightly. Taste and adjust seasoning with up to 1 tsp salt and 1 tsp black pepper as needed.

Return chicken to pan

Return the seared chicken to the skillet, spooning sauce over the pieces. Simmer on low 2–3 minutes to rewarm the chicken and allow it to finish cooking through and absorb sauce flavors.

Garnish and serve

Stir in 2 tbs chopped fresh parsley off heat. Transfer chicken to a serving plate, spoon sauce over top, garnish with extra chopped parsley and lemon wedges. Serve immediately.