*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.