Braised Heritage Chicken With Lemons and Capers
I prefer to braise in a graniteware pan or dutch oven with a tight fitting lid. One can also braise a chicken on the stove or in a slow cooker, many recipes call for this. I like to cook the birds at 225-325°F until meat is tender, 30+ minutes per lb. The higher the temperature, the shorter the cooking time and crispier the skin will be. The lower the temperature, the longer cooking time and more tender the meat.
Ingredients:
1. Preheat the oven to 300°. Season the chicken with pepper and dust with flour. Heat the schmaltz in a dutch oven or cast iron skillet. Add the chicken, skin side down, and cook over high heat, turning once, until browned, 5-6 minutes per side.
2. Turn off heat and let pan cool slightly. If pan is dry add extra oil before putting the garlic in the pan. Cook garlic 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 juice & zest, thyme, capers, bay leaf, and bring to a boil. Return the chicken to the pot skin side up and cover pan tightly. Transfer to the oven and braise until the meat is tender, 30+ minutes per lb. (Don't let your chicken dry out! Cover your pan tightly and add liquid if too much has dissolved during cooking.)
3. If sauce is not reduced 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. Serve with couscous, rice, potatoes, or another grain which can absorb all of the delicious sauce.
Ingredients:
- 1 Heritage chicken cut into 4-8 pieces
- Freshly ground pepper
- All-purpose flour, for dusting
- 4 tablespoons heritage chicken schmaltz (may substitute with other animal fat or peanut oil)
- 4 large peeled garlic cloves
- 1 1/2 cups dry white wine
- 1 1/2 cups heritage chicken or vegi stock
- Zest from 1/2 lemon
- Juice from 1/2 lemon
- Fresh Thyme thyme sprigs
- 2 tablespoon capers, drained
- 1 bay leaf
1. Preheat the oven to 300°. Season the chicken with pepper and dust with flour. Heat the schmaltz in a dutch oven or cast iron skillet. Add the chicken, skin side down, and cook over high heat, turning once, until browned, 5-6 minutes per side.
2. Turn off heat and let pan cool slightly. If pan is dry add extra oil before putting the garlic in the pan. Cook garlic 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 juice & zest, thyme, capers, bay leaf, and bring to a boil. Return the chicken to the pot skin side up and cover pan tightly. Transfer to the oven and braise until the meat is tender, 30+ minutes per lb. (Don't let your chicken dry out! Cover your pan tightly and add liquid if too much has dissolved during cooking.)
3. If sauce is not reduced 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. Serve with couscous, rice, potatoes, or another grain which can absorb all of the delicious sauce.
