I’m so excited to share recipes here on Try a New Recipe Day! If you’d like to know more about me, you can read my first Guest Post here for Guess Who’s Coming to Dinner, or check out my blog, The Bad Girl’s Kitchen!
For the first recipe, I chose a fabulous family favorite, Zesty Braised Chicken with Lemon and Capers. It contains simple ingredients which combine for amazing results. Once you get the technique down, it’s not too difficult to prepare. This is one of the dishes that inspired my Chicken in a Fabulous Sauce category over at The Bad Girl’s Kitchen! So far there are only six dishes that qualify for inclusion in the category, so take it from me, this chicken is special.
The recipe comes from the Food & Wine Annual Cookbook, 2008. The book contains the entire year of recipes from Food & Wine magazine, and is also the “Special 30th Anniversary Edition.” I can’t see any difference between this one and previous years (which were not the “special 30th anniversary editions”) but whatever. There are some amazing recipes in there, along with gorgeous photography.
This chicken is savory and delicious, with a hint of lemon in a complex, scrumptious sauce. Fairly easy to accomplish. We usually serve it with wild rice and a fresh loaf of Artisan Bread for mopping up the fabulous sauce.
This dish is easy enough for a family dinner, but special enough for Christmas Eve. Try it and see!
Zesty Braised Chicken with Lemon and Capers
Active: 25 minutes; Total: 1 hour 30 minutes
Wine: Lively, tart Sauvignon Blanc (we finished off the lovely bottle I opened to make the sauce)
8 bone-in chicken thighs with skin (6 ounces each)
Salt and freshly ground black pepper
All-purpose flour, for dusting
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
4 large garlic cloves, peeled
1 1/2 cups Sauvignon Blanc
1 1/2 cups chicken stock, preferably homemade
Four 1-inch strips of lemon zest
4 thyme sprigs (I used 1 or 2 heaping teaspoons dried thyme leaves)
1 tablespoon capers, drained
1 bay leaf
1. Preheat oven to 350 degrees F. 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, 12 to 14 minutes. Transfer to a large plate and pour of all but 1 tablespoon of the fat.
2. 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 chicken stock, lemon zest, thyme sprigs, 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 45 minutes, until the meat is tender.
3. 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.