Tuesday, May 15, 2012

Braised Chicken with Lemon and Capers

Found this recipe on Pintrest and had a whole chicken that I decided to cup and use for this recipe. Really liked the sauce that went on the chicken, but I have become very partial to white meat and would use chicken breasts next time I make it.


1 tablespoon extra virgin olive oil
1 tablespoon butter
4 pieces of chicken with skin on
3 cloves garlic
3/4 cup Sauvignon Blanc
3/4 cup chicken stock (I didn't use this because I was only making enough sauce for 2 people)
3- 1" pieces of lemon peel (only the yellow, no white part)
 4  thyme sprigs
  2 teaspoons capers
1 bay leaf
Over medium-high heat melt butter and olive oil together.  Add chicken, skin side down, to the skillet and brown for 12-14 minutes until meat is cooked through. Turn down heat and add garlic. Cook on low heat for 5 minutes.  Add wine and reduce by 1/2.  Then add lemon peel, thyme, bay leaf, and capers.  Return chicken, skin side up and place in a 350 degree oven. Cook for 30-35 minutes.

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