Chicken with Lemon and Capers

By Rabsum

Ingredients

• 8 bone in chicken thighs
• Salt, pepper, flour
• 2 tbsp butter
• 2 tbsp Oliver oil
• 4 large garlic cloves
• 1 1/2 cup white wine
• 1 /2 cups chicken stock
• 4 1inch strip lemon zest
• 4 thyme sprigs
• Tbsp capers
• 1 by leth

Preparation

Step 1

Preheat oven to 350. Season chicken with salt and pepper and dust with flour. melt butter and olive oil is overnight proof skillet and brown chicken, skin side first. Transfer chicken to plate and pour of excel oil

Add garlic to skillet and cook over low heat. Add wine and reduce by half. did stock, lemon zest, thyme, capers, and bay leaf. Bring to a boil and add chicken. Put in oven and bruise 45 minutes.

Return skillet to stove top and boil to thicken sauce. Add cornstarch as needed. Serve with rice