Zesty Braised Chicken With Lemon Capers Recipes

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ZESTY BRAISED CHICKEN WITH LEMON AND CAPERS



Zesty Braised Chicken With Lemon and Capers image

Recipe from Food and Wine (w/ some modifications). I also added artichokes and the juice of half a lemon after the wine was reduced. I served this with egg noodles, rice or potatoes. The recipe calls for bone in chicken thighs, I used chicken breasts and reduced the baking time to 20 minuets, depending on how thick the breasts are. I also used Chardonnay instead of Sauvignon Blanc.

Provided by tasteeone

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

4 chicken breasts
salt & freshly ground black pepper
all-purpose flour, for dusting
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
4 garlic cloves
1 1/2 cups sauvignon blanc wine
1 1/2 cups chicken stock, preferably homemade
4 lemon zest (1-inch strips)
4 fresh thyme sprigs
1 tablespoon capers, drained
1 bay leaf

Steps:

  • Preheat the oven to 350°. 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, 6 to 10 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 leaf and bring to a boil. Return the chicken to the pan, skin side up. Transfer the skillet to the oven and braise for about 20 minutes, until the meat is tender.
  • 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, if desired, before serving.

Nutrition Facts : Calories 469.5, Fat 27, SaturatedFat 8.7, Cholesterol 110.8, Sodium 285.2, Carbohydrate 6.1, Fiber 0.1, Sugar 1.5, Protein 32.9

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