Zesty Braised Chicken with Lemon and Capers

Rating: 5 stars
3197 Ratings
  • 5 star values: 3195
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Sauvignon Blanc adds zip to the lemon-and-caper-infused liquid. More Chicken Recipes

By Grace Parisi
April 2007

Gallery

Credit: © Susan Spungen

Recipe Summary test

active:
25 mins
total:
1 hr 30 mins
Yield:
4
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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.

Advertisement
© Copyright 2021 foodandwine.com. All rights reserved. Printed from https://www.foodandwine.com 09/24/2021