MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Braised Lemony Chicken with Capers
| Braised Lemony Chicken with Capers | Print |
Recipe By: Alice Morrow
Braised Lemony Chicken with Capers
Ingredients
- 8 bone-in chicken thighs with skin
- Salt and black pepper
- Flour
- 2 T. butter
- 2 T. extra virgin olive oil
- 6 large garlic cloves, peeled
- 1 ½ c. Sauvignon Blanc
- 1 ½ c. chicken broth or stock
- 4-6 (1”) strips of lemon zest
- 6 fresh thyme sprigs
- ¼ c. capers, drained (more or less, depending on how much you like)
- 1 bay leaf
Instructions
- Preheat oven 350.
- Season chicken with salt and pepper and dust with flour.
- In large ovenproof skillet, melt butter in the oil.
- Add chicken, skin side down and cook on high heat, turning once, until browned, about 12-15 minutes.
- Transfer chicken to large plate and pour off all but 1 T. of fat.
- Add garlic to skillet and cook until softened.
- Add wine and boil over high heat until reduced by half, about 5 minutes.
- Add stock, zest, thyme, capers and bay leaf.
- Transfer skillet to oven and braise for 45 minutes or until meat is tender.
- Return skillet to stove top and boil until sauce is slightly reduced, another 5 minutes.
- Discard thyme, bay leaf, zest before serving.
Notes
*****This dish is great with egg noodles.
Related Posts
