Any recipe that requires the cook to open a bottle of wine is welcome on a Thursday in my house, but this one is great because chicken, lemon and capers are such a classic pairing. Plus since chicken braises in less than 45 minutes it is perfect for the weekdays.
Try serving this recipe with simple roasted potatoes or rice and asparagus.
Braised Chicken Thighs with Capers and Lemon Zest
(serves 4)
Heat a large sauce pan to medium high heat. Remove your chicken from the packaging, pat dry and sprinkle with salt and pepper. Add the oil to the pan, and swirl until it shimmers. Place chicken in the pan and allow to fry until it browns - about 4 minutes. Flip and brown on the other side as well.
While waiting for the chicken to brown, mince your shallots if you haven't already. Wash your lemon and then zest it. Once the chicken is browned, remove from the pan to a plate and add the shallots. Cook until soft, it should take about 2 minutes. Stir in the zest, and once you can smell it add the white wine. Bring to a simmer and allow to reduce by half. Add the chicken stock and capers, and return the chicken to the pot. Bring to a gentle simmer. Cover and reduce heat to low. Cook for 20 minutes.
After the 20 minutes check every 5 minutes until chicken is done. Once done remove to a plate and turn the heat up to high. Reduce the sauce until you have less than a cup. Remove from the heat and whisk in the butter and parsley. Spoon the sauce over the chicken and serve.
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