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  • Writer's pictureBiagio D

Winged Sumac Chicken Piccata

Updated: Sep 29, 2023

The tanginess of winged sumac fruit drupes replaces the traditional use of lemon in this recipe and gives it an extra crunch factor. This recipe was inspired by @foraging_ky on Instagram.


2-4 boneless chicken thighs

1/3 cup All-purpose flour

1 teaspoon garlic powder

1 teaspoon salt

4 tablespoons olive oil

2 tablespoons butter

1/2 cup winged sumac drupes (soaked in cold water over night and reduced down over medium heat; can be replaced with the juice of a lemon)

2 tablespoons capers

1/2 cup chicken stock

1/4 chopped parsley


  1. In a large plate, combine the flour, garlic powder, and salt.

  2. Dredge the chicken thighs and then pan fry them on medium heat in the olive oil for 3-4 minutes on each side, until cooked through. Remove the chicken from the pan, but leave the drippings.

  3. To the drippings, add the butter, winged sumac drupes (or lemon juice), capers, and chicken stock. Reduce down for 3-5 minutes.

  4. Add the chicken back into the pan and spoon the sauce on top of the thighs. Cook for an addition 2 -5 minutes until the sauce is thick.

  5. Serve the chicken with something starchy like pasta or risotto. Top with parsley and drizzle with some extra tangy sauce and enjoy!

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