Chicken Piccata With Capers And Pickles

Ingredients

• 1 young chicken, split and flattened
• 2 tbsp butter, for greasing
• 1 tbsp oil, for greasing
• Salt and pepper to taste
• Cayenne pepper (optional)
• 4 tbsp butter
• 2 tbsp flour
• 2 cups brown stock
• 4 tbsp vinegar
• 1 tbsp chopped onion
• 1 tsp sugar
• 1 tbsp chopped capers
• 2 tbsp chopped pickle
• 1 tsp tarragon vinegar

Method

1. 1 Prepare the chicken by removing the neck and legs, splitting it open, and flattening it. Wash, dry thoroughly, and place on a grill.
2. 2 Brush the chicken with melted butter or oil. Season with salt, pepper, and optional cayenne. Grill, turning and greasing frequently, until cooked through and browned.
3. 3 For the sauce, melt 4 tbsp butter in a saucepan. Add 2 tbsp flour and stir until well browned, being careful not to burn it.
4. 4 Remove from heat and slowly whisk in 2 cups brown stock. Add salt and a dash of cayenne. Simmer for 10 minutes.
5. 5 In a separate pan, boil 4 tbsp vinegar, 1 tbsp chopped onion, and 1 tsp sugar for 5 minutes. Stir this mixture into the sauce.
6. 6 Add 1 tbsp chopped capers, 2 tbsp chopped pickle, and 1 tsp tarragon vinegar to the sauce. Cook for 2 minutes to heat through. Thin with water if needed.