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Braised Lemony Chicken with Capers

Braised Lemony Chicken with Capers

Braised Lemony Chicken with Capers
Braised Lemony Chicken with Capers
Braised Lemony Chicken with Capers
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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
  1. Preheat oven 350.
  2. Season chicken with salt and pepper and dust with flour.
  3. In large ovenproof skillet, melt butter in the oil.
  4. Add chicken, skin side down and cook on high heat, turning once, until browned, about 12-15 minutes.
  5. Transfer chicken to large plate and pour off all but 1 T. of fat.
  6. Add garlic to skillet and cook until softened.
  7. Add wine and boil over high heat until reduced by half, about 5 minutes.
  8. Add stock, zest, thyme, capers and bay leaf.
  9. Transfer skillet to oven and braise for 45 minutes or until meat is tender.
  10. Return skillet to stove top and boil until sauce is slightly reduced, another 5 minutes.
  11. Discard thyme, bay leaf, zest before serving.
Notes
*****This dish is great with egg noodles.
 

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