Ingredients
- 4-8 bone-in chicken thighs with skin (depending on how many you’re feeding)
- Salt and pepper to taste
- 3-4 tablespoons flour
- 2 tablespoons unsalted butter
- 6 or 7 peeled garlic cloves
- 1 1/2 cups dry white wine
- 1 1/2 cups chicken stock, preferably homemade
- 1 lemon
- 5-6 sprigs of fresh thyme
- 1 tablespoon capers, drained
- 1 bay leaf
Directions
Preheat the oven to 375°. Season the chicken with salt and pepper and dust with flour. In a large dutch oven or ovenproof skillet (not raw cast iron), melt the butter. Add the chicken, skin side down first, and cook over high heat until browned, turning over once, for a total of 12 to 14 minutes.
Transfer the chicken to a plate, add the garlic cloves and cook over low heat until softened, about 5 minutes. Add the wine and thyme, turn heat up to high, and boil until reduced by half, about 5 minutes. Peel the zest (avoiding the white pith) of the lemon using a vegetable peeler. Try to pull the largest strips possible. Add the lemon zest, stock, capers and bay leaf and bring back up to a boil. Return the chicken to the pan, skin side up. Transfer the pan, uncovered, to the oven and braise for 45 minutes, or until the meat is fork tender.
Remove the pan from the oven, transfer the chicken to a plate, and tent with foil. Transfer the pan to the stovetop and boil over high heat until the sauce is slightly reduced, about 5 minutes. Discard the thyme, bay leaf and lemon zest, and spoon the sauce over the chicken to serve.
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