Braised Chicken with Lemon and Wine

Well....I had an outstanding meal.  Holy smokes!  It was one of my better attempts recently, and it was 100% without white flour or white sugar.  There is a little flour called for in the recipe (for dusting), but I omitted it, and I can't imagine it made a difference.  It was unbelievable  While I was eating, I was thinking about who I was going to invite over for dinner so I could make a whole batch to serve!



I got the original recipe from Urbanspork.com.  I changed it a bit  (I'm turing into my mother).  I ate it with broccoli.

Braised Chicken the Lemon and White Wine

 

4-6 bone-in chicken thighs with skin

all-purpose flour for dusting the chicken (I omitted)

salt and freshly ground pepper

1 tablespoon  olive oil

3 large peeled garlic cloves

1 cup white wine

1 cup chicken stock

3 1-inch strips of lemon zest

2 tsp thyme

3 teaspoons capers, drained

2 bay leaves

Preheat the oven to 350°F. Season the chicken with salt and pepper.   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 (12 to 14 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 leaves and bring to a boil. Return the chicken to the pan, skin side up. Transfer the skillet to the oven, cover and braise for 30-35 minutes, until the meat is tender.

Remove chicken, then return the skillet to the stove and boil until the sauce is slightly reduced, about 5 minutes. Discard the garlic, bay leaf and lemon zest before serving.