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Braised Chicken with Lemon and Capers

kept bytihleigh

This is one of those no-fail recipes that everyone needs in their cooking repertoire. One of the great things about this recipe (besides the taste) is that you can half, double or triple all of the ingredients based on your number of dinner guests. This dish is very forgiving – feel free to adjust the ingredients to your taste – you can’t go wrong! A few items to note: use cuts of chicken with skin on you can vary the cuts depending on your preference the garlic not only adds flavor, but it tastes great on its own after braising recipe below serves 2


2 bone-in chicken thighs with skin (6 ounces each)
2 chicken breasts with skin (6 ounces each)
all-purpose flour for dusting
salt and freshly ground pepper
1 tablespoon unsalted butter
1 tablespoon extra-virgin 0live oil
3 large peeled garlic cloves
3/4 cup Sauvignon Blanc
3/4 cup chicken stock
3 1-inch strips of lemon zest
4 thyme springs
2 teaspoons capers, drained
2 bay leaves



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