Tuesday, April 22, 2014

Zesty Braised Chicken with Lemon and Capers

I got this recipe from Food and Wine and made it tonight with a few changes. It's super easy and really delicious.


8 bone-in chicken thighs with skin (6 ounces each)
Salt and freshly ground pepper
All-purpose flour, for dusting
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
4 large peeled garlic cloves, crushed and chopped fine
1 1/2 cups Sauvignon Blanc or dry white wine
1 1/2 cups chicken stock
1/2 packet of goya chicken stock en cubitos (optional)
Zest of half a large lemon
4 thyme sprigs, or 1/2 tsp dry
1 tablespoon capers, drained
1 bay leaf
Chopped parsley to garnish

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, goya, 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. Add water if the sauce reduces too much.
If the sauce has not reduced enough, 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, and garnish with chopped parsley.

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