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Chicken Piccata With Air Fryer Okra And Figs With Reduced Balsamic Dessert

Chicken Piccata With Air Fryer Okra and Figs with Reduced Balsamic Dessert

AuthorJim Brown

This one should delight your taste buds for a couple of days. Chicken piccata, air fryer okra and onions and for dessert - figs, reduced balsamic vinegar, butter, honey and goat cheese. YUM!

Kitchen Essentials

Sheet Pan 18x13

Skillet - Non Stick

Air Fryer

Prep

On this one, we will do all the prep during class. 

Ingredients

Chicken Piccata
 2 lbs Boneless Skinless Chicken Thighs
 6 -8 Small New Potatoes - Sliced
 1 Hand-full Stuffed Olives - Sliced
 1 Hand-full Sun Dried Tomatoes - Chopped
 2 Cloves Garlic - Minced
 1 Medium Onion - Thinly Sliced
  cup Capers - Rinsed
 1 lb Green Beans - Preferably Haricot Verts (Thin French Green Beans)
 1 Lemon - Sliced
 ¼ cup Apple Cider Vinegar
 ½ cup EVOO
 ½ tbsp Smoked Paprika
 Salt & Pepper
Air Fryer Okra & Onions
 1 lb Fresh Okra - Stem Removed and Sliced Lengthwise
 1 Handful of Thinly Sliced Onion
 EVOO
 Salt & Pepper
Figs With Reduced Balsamic Vinegar & Goat Cheese
 6 -8 Figs - Stems Removed and Sliced Lengthwise
 ½ cup Balsamic Vinegar
 ½ cup Goat Cheese
 2 tbsp Butter
 1 tsp Honey
1

Preheat the oven to 500 degrees.

While oven is preheating slice the potatoes into 1/2" thick coins and rub them and the green beans with olive oil and lightly salt and place on a 13x18 rimmed sheet pan. When oven reaches temp put the potatoes and the green beans in the oven and set timer for 10 minutes.

Pat chicken dry with paper towels season with salt and put in a zip lock bag. Slice the onion and chop the garlic cloves and add those to the bag. Add 1/4 cup Apple Cider Vinegar and 1/4 cup extra virgin olive oil. Seal the bag and make sure to coat the chicken and onions with the oil and vinegar. Let marinate while you finish prep.

2

Thinly slice the lemon, slice the olives and chop the sun dried tomatoes.

Pull the pan with the potatoes out after 10 minutes and carefully add the lemons, haricot verts or green beans, sun dried tomatoes, onions, olives, and capers over the sheet and add the chicken as the top layer. Top with salt, pepper and paprika.

Put in oven on middle rack and set timer for 25 minutes.

While this dish is cooking we'll prep and cook the okra and get the figs started.

3

Cut the stem end off the okra and slice the okra down the middle lengthwise.

We need a handful of thinly sliced onion and then we'll put the onion and the okra in a bowl and drizzle them with EVOO, salt and pepper and spread them out on the air fryer basket and set the timer on the air fryer for 10 minutes at 375.

4

Cut the stem off of the figs and slice the figs down the middle lengthwise.

Add the balsamic vinegar to the skillet and put it over medium heat.

We're going to let the vinegar start to reduce and as it begins to thicken we'll add the figs, the butter, the goat cheese and the honey.

Stir all of this together while the figs soften.

Check the temp on your chicken - we're looking for 160 -165 degrees.

Enjoy!

Ingredients

Chicken Piccata
 2 lbs Boneless Skinless Chicken Thighs
 6 -8 Small New Potatoes - Sliced
 1 Hand-full Stuffed Olives - Sliced
 1 Hand-full Sun Dried Tomatoes - Chopped
 2 Cloves Garlic - Minced
 1 Medium Onion - Thinly Sliced
  cup Capers - Rinsed
 1 lb Green Beans - Preferably Haricot Verts (Thin French Green Beans)
 1 Lemon - Sliced
 ¼ cup Apple Cider Vinegar
 ½ cup EVOO
 ½ tbsp Smoked Paprika
 Salt & Pepper
Air Fryer Okra & Onions
 1 lb Fresh Okra - Stem Removed and Sliced Lengthwise
 1 Handful of Thinly Sliced Onion
 EVOO
 Salt & Pepper
Figs With Reduced Balsamic Vinegar & Goat Cheese
 6 -8 Figs - Stems Removed and Sliced Lengthwise
 ½ cup Balsamic Vinegar
 ½ cup Goat Cheese
 2 tbsp Butter
 1 tsp Honey

Directions

1

Preheat the oven to 500 degrees.

While oven is preheating slice the potatoes into 1/2" thick coins and rub them and the green beans with olive oil and lightly salt and place on a 13x18 rimmed sheet pan. When oven reaches temp put the potatoes and the green beans in the oven and set timer for 10 minutes.

Pat chicken dry with paper towels season with salt and put in a zip lock bag. Slice the onion and chop the garlic cloves and add those to the bag. Add 1/4 cup Apple Cider Vinegar and 1/4 cup extra virgin olive oil. Seal the bag and make sure to coat the chicken and onions with the oil and vinegar. Let marinate while you finish prep.

2

Thinly slice the lemon, slice the olives and chop the sun dried tomatoes.

Pull the pan with the potatoes out after 10 minutes and carefully add the lemons, haricot verts or green beans, sun dried tomatoes, onions, olives, and capers over the sheet and add the chicken as the top layer. Top with salt, pepper and paprika.

Put in oven on middle rack and set timer for 25 minutes.

While this dish is cooking we'll prep and cook the okra and get the figs started.

3

Cut the stem end off the okra and slice the okra down the middle lengthwise.

We need a handful of thinly sliced onion and then we'll put the onion and the okra in a bowl and drizzle them with EVOO, salt and pepper and spread them out on the air fryer basket and set the timer on the air fryer for 10 minutes at 375.

4

Cut the stem off of the figs and slice the figs down the middle lengthwise.

Add the balsamic vinegar to the skillet and put it over medium heat.

We're going to let the vinegar start to reduce and as it begins to thicken we'll add the figs, the butter, the goat cheese and the honey.

Stir all of this together while the figs soften.

Check the temp on your chicken - we're looking for 160 -165 degrees.

Enjoy!

Chicken Piccata With Air Fryer Okra and Figs with Reduced Balsamic Dessert
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