Monday, January 30, 2012

Braised Chicken With Lemon & Capers

*adapted from Food & Wine recipe Zesty Braised Chicken

  • 6 bonesless skinless chicken pieces (I used breasts)
  • all-purpose flour for dusting
  • salt and freshly ground pepper
  • 1 tablespoon butter
  • 1 tablespoon extra-virgin 0live oil
  • 3 large peeled garlic cloves
  • 1/2 cup Sauvignon Blanc
  • 3/4 cup chicken stock
  • zest from 1 fresh lemon
  • 4 thyme springs
  • 1 Tbsp. capers, drained
  • 2 bay leaves
Preheat the oven to 350°F.  Season the chicken generously with salt and pepper and dust with flour.  In a large ovenproof skillet or dutch oven, melt the butter in the oil.  Add the chicken, and cook over medium-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, lemon zest, thyme, capers and bay leaves and bring to a boil.  Return the chicken to the pan.  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.

I served with seasoned baby baked potatoes, green beans, and kale.

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