Sunday, January 22, 2012
Best of all, I had all the ingredients in the kitchen!! You can do your own thing with this recipe. Use whatever chicken parts you prefer or have on hand. Our verdict was "DELICIOUS!" This recipe serves 2, but would be easy to increase the sauce for more servings.
Braised Chicken with Lemon and Capers
Recipe from UrbanSpork.com
2 bone-in chicken thighs with skin
2 chicken breasts with skin
all purpose flour for dusting
salt and freshly ground pepper
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
3 large peeled garlic cloves
3/4 cup Sauvignon Blanc
3/4 cup chicken stock
3 1-inch strips lemon zest
4 thyme springs
2 teaspoons capers, drained
2 bay leaves
Preheat over to 350 degrees. 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 moderate heat turning once, until browned (about 12 minutes). Transfer 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. Add the wine and boil over high heat until reduced by half, about 5 minutes. Add the stock, lemon zest, thyme, capers and bay leaves and bring to a boil. Return the chicken to the pan, skin side up. Transfer the skillet to the oven, cover and braise for 30-35 minutes, or until the meat is tender.
Remove chicken, then return skillet to the stove and boil until the sauce is slightly reduced, about 5 minutes. Discard thyme, bay leaf and lemon zest before serving. Serve the chicken with the beautiful gravy this dish makes. Very nice!!