Thursday, February 18, 2010

Braised Chicken with Lemon and Capers

This recipe is from and is adapted from a recipe entitled Zesty Braised Chicken from Food and Wine magazine.

It's important to use bone-in/skin on chicken parts, thighs and breasts are suggested.

- 3 bone-in chicken thighs with skin
· 3 chicken breasts with skin
· all-purpose flour for dusting (I always use Wondra)
· salt and freshly ground pepper
· 1 tablespoon unsalted butter
· 1 tablespoon extra-virgin 0live oil
· 5 large peeled garlic cloves
· 1 cup dry white wine
· 1 cup chicken stock
· 5 1-inch strips of lemon zest
· 6 thyme springs
· 4 teaspoons capers, drained
· 3 bay leaves

Preheat the oven to 350°F. 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. I used my Dutch oven.

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 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, until the meat is tender.

Remove chicken, then 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 before serving. Serves three to six depending on the appetite.

Chicken browning

In oven prior to covering

Ready to eat

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