ZESTY BRAISED CHICKEN WITH LEMON & CAPERS
Steps:
- Preheat the oven to 350°. Season the chicken with salt and pepper and dust with flour. In a large ovenproof skillet, melt the butter in the oil. Add the chicken, skin side down, and cook over high heat, turning once, until browned, 12 to 14 minutes. Transfer the chicken to a large plate and pour off all but 1 tablespoon of the fat. Add the garlic to the skillet and cook over low heat until softened, about 5 minutes. Add the wine and boil over high heat until reduced by half, about 5 minutes. Add the stock, lemon zest, thyme, capers and bay leaf and bring to a boil. Return the chicken to the pan, skin side up. Transfer the skillet to the oven and braise for about 45 minutes, until the meat is tender. Return the skillet to the stove and boil until the sauce is slightly reduced, about 5 minutes. Discard the thyme, bay leaf and lemon zest, if desired, before serving.
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Regan Vowmic
[email protected]This recipe is a keeper! The chicken was moist and flavorful, and the sauce was delicious. I will definitely be making this again.
Hosea Percival
[email protected]I made this dish last night and it was a hit! My family loved it. The chicken was cooked perfectly and the sauce was so tasty.
Marjo_ Deejay
[email protected]This dish was absolutely delicious! The chicken was so tender and flavorful, and the lemon caper sauce was the perfect complement. I will definitely be making this again.