Braised Chicken with Lemon and Capers

There are few dishes that I could eat over and over. This dish had me literally licking the plate when I was done. Super easy to make and absolutely delicious. I served it with lightly sauteed green beans and a baked potato. For good measure I spooned some of the sauce over the potatoes and it was just wonderful.  Definitely one I will revisit many times.

Ingredients: (serves 2)

• 2 bone-in chicken thighs with skin (6 ounces each)
• 2 chicken breasts with skin (6 ounces each)
• all-purpose flour for dusting
• salt and freshly ground pepper
• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin 0live oil
• 3 large peeled garlic cloves
• 3/4 cup Sauvignon Blanc
• 3/4 cup chicken stock
• 3 1-inch strips of lemon zest
• 4 thyme springs
• 2 teaspoons capers, drained
• 2 bay leaves

Directions:

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.

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.

http://theurbanspork.com/2009/09/braised-chicken-with-lemon-and-capers/

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