Zesty Braised Chicken with Lemon and Capers

Yuliya Kiev if you had followed the recipe before your unfavorable review it might have had a little more taste. 4 sprigs of thyme not 2. Try that out then leave a review.

I made this last night and it was very good. Instead of 8 small thighs I used 2 huge ones. This is one of the few recipes I have ever found that listed an accurate prep time. Generally I figure on doubling whatever is listed as I do not have a TV crew to assemble everything for me in advance. I followed the recipe pretty closely with only a couple of minor variations. I used a cast iron skillet so the initial browning of the chicken skin came out perfectly. You should be careful when adding the garlic as the directions say to cook it on low but you are just coming off a high heat. My pan was holding so much heat that I quickly removed it from the burner and it cooked the garlic just fine. Instead of lemon peel strips I used lemon zest in a jar and I used large capers which looked a bit skimpy with capers so I doubled what was called for. The thighs were very moist and tender. I served it over linguine and it was delicious. When I make this the next time I think I will add some lemon juice to brighten up the flavor a bit. Wish there was a way to add a photo. Thanks for sharing a great recipe!

Desperately needs more taste. Chiken was cooked all right, but 1bay leef n 2 sprigs of thyme r tottaly useless for that amount of chiken.