Braised Heritage Chicken With Lemons and Capers
This savory chicken recipe with delicious sour and aromatic notes will be sure to impress.
Ingredients
1 heritage chicken cut into 4-8 pieces
freshly ground pepper
All-purpose flour, for dusting
4 tablespoons 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
Preparation
Preheat the oven to 300°. Cut up chicken, season 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.
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.)
If sauce is not reduced return the skillet to the stove and boil until the sauce is slightly reduced. Discard the thyme, bay leaf and lemon zest, if desired. Serve with couscous or basmati rice and a glass of white wine or a nice wheat bear.
Ingredients
1 heritage chicken cut into 4-8 pieces
freshly ground pepper
All-purpose flour, for dusting
4 tablespoons 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
Preparation
Preheat the oven to 300°. Cut up chicken, season 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.
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.)
If sauce is not reduced return the skillet to the stove and boil until the sauce is slightly reduced. Discard the thyme, bay leaf and lemon zest, if desired. Serve with couscous or basmati rice and a glass of white wine or a nice wheat bear.
