Zesty Braised Chicken With Lemon and Capers |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Recipe from Food and Wine (w/ some modifications). I also added artichokes and the juice of half a lemon after the wine was reduced. I served this with egg noodles, rice or potatoes. The recipe calls for bone in chicken thighs, I used chicken breasts and reduced the baking time to 20 minuets, depending on how thick the breasts are. I also used Chardonnay instead of Sauvignon Blanc. Ingredients:
4 chicken breasts |
salt & freshly ground black pepper |
all-purpose flour, for dusting |
2 tablespoons unsalted butter |
2 tablespoons extra virgin olive oil |
4 garlic cloves |
1 1/2 cups sauvignon blanc wine |
1 1/2 cups chicken stock, preferably homemade |
4 lemon zest (1-inch strips) |
4 fresh thyme sprigs |
1 tablespoon capers, drained |
1 bay leaf |
Directions:
1. 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, 6 to 10 minutes. Transfer the chicken to a large plate and pour off all but 1 tablespoon of the fat.
2. 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 20 minutes, until the meat is tender.
3. 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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