Zesty Braised Chicken With Lemon & Capers

By shauna

Ingredients

• 8 Bone-in Chicken Thighs with Skin
• Salt & Freshly Ground Black Pepper
• All-Purpose Flour, for dusting
• 2 Tbsp. Unsalted Butter
• 2 Tbsp. Extra-Virgin Olive Oil
• 4 Lg. Peeled Garlic Cloves
• 11/2 C. Sauvignon Blanc
• 11/2 C. Chicken Stock
• 4 1-in. strips of Lemon Zest
• 4 Thyme Sprigs
• 1 Tbsp. Capers, drained
• 1 Bay Leaf

Details

Servings 4

Preparation

Step 1

Preheat oven to 350. Season the chicken with salt & pepper & dust with flour. In lg. ovenproof skillet, melt butter in the oil. Add the chicken, skin side down, & cook over high heat, turning once, till browned, 12-14 min. Transfer the chicken to a lg. plate & pour off all but 1 Tbsp. of the fat. Add the garlic to the skillet & cook over low heat till softened, about 5 min. Add the wine & boil over high heat till reduced by half, about 5 min. Add the stock, lemon zest, thyme, capers & bay leaf & bring to a boil. Return chicken to the pan, skin side up. Transfer skillet to oven & braise for about 45 min, till meat is tender. Return skillet to the stove & boil till the sauce is slightly reduced, about 5 min. Discard the thyme, bay leaf & lemon zest, if desired, before serving.