Free-range Chicken Thighs With Garlic & Capers Recipe

Prepare and season

Pat the chicken thighs dry with paper towels. Combine kosher salt, black pepper, smoked paprika and garlic powder in a small bowl. Rub the chicken all over with 2 tbsp olive oil, then evenly season both sides with the spice mix. Let sit at room temperature for 20–30 minutes (or refrigerate up to 2 hours and bring back to room temp before cooking).

Sear and roast

Preheat oven to 200°C / 400°F. Heat a large ovenproof skillet over medium-high heat until hot. Add 1 tbsp olive oil. Place chicken thighs skin-side down and cook without moving 6–8 minutes until the skin is deep golden brown and releases easily. Flip thighs and sear the flesh side 2 minutes. Transfer the skillet to the preheated oven and roast 15–20 minutes, or until an instant-read thermometer inserted near the bone reads 75°C / 165°F. Remove chicken to a plate and tent loosely with foil to rest while you make the sauce.

While the chicken rests, wipe excess fat from the skillet leaving browned bits. Place the skillet over medium heat and add 2 tbsp extra virgin olive oil and 1 tbsp butter. When butter foams, add the thinly sliced garlic and minced shallot. Sauté 1–2 minutes until fragrant and just beginning to color — do not burn the garlic.

Deglaze the pan with 60 ml dry white wine (or 60 ml chicken stock): pour it in and use a wooden spoon to scrape up browned bits from the bottom of the pan. Let the wine reduce by about half, 1–2 minutes.

Add the rinsed capers and 120 ml chicken stock. Simmer 2–3 minutes to combine flavors. Stir in 2 tbsp lemon juice and chopped parsley. Taste and adjust seasoning — add a pinch of salt if needed (capers are salty).

If you prefer a slightly thicker sauce, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry, then whisk it into the simmering sauce and cook 30–60 seconds until glossy and thickened. Spoon pan sauce over rested chicken thighs.

While chicken rests (or ahead of time), combine 100 g mayonnaise, 1 tbsp Dijon mustard, 1 tsp whole-grain mustard, 1 tbsp finely chopped capers, 2 tbsp finely chopped cornichons, 0.5 tsp lemon zest, 1 tsp lemon juice, 0.5 grated garlic clove, 0.5 tsp paprika, 0.5 tsp hot sauce (optional), 0.25 tsp salt and 0.25 tsp black pepper in a small bowl. Stir until smooth and refrigerate until serving. Taste and adjust acidity, salt or heat as needed.

Just before serving, toss 120 g trimmed watercress with 1 tbsp extra virgin olive oil, 1 tbsp lemon juice, 0.25 tsp sea salt and 0.25 tsp black pepper in a bowl. Keep chilled briefly until plating.

Arrange a bed of lightly dressed watercress on each plate. Place 1–2 rested chicken thighs per person on the watercress. Spoon the warm garlic-and-caper pan sauce over the chicken. Add a generous dollop (about 1–2 tbsp) of remoulade to the side of each portion or serve in a small ramekin. Garnish with extra chopped parsley and lemon wedges. Serve immediately.