This Braised Chicken with Lemon and Capers makes the perfect Sunday Supper – but we love it all the other nights of the week too. Briny caperberries and tart lemon add bright flavor to this French-inspired dish.
Braised Chicken with Lemon and Capers
Yield: 4 to 6 servings
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- 4 tablespoons canola oil, divided
- 1 medium yellow onion, cut into wedges
- 4 carrots, halved lengthwise, then crosswise
- 4 celery stalks, halved lengthwise, then crosswise
- 2 cloves garlic, halved
- 4 chicken drumsticks, skin removed
- 4 bone-in skinless chicken thighs
- 11⁄2 teaspoons kosher salt, divided
- 3⁄4 teaspoon ground black pepper, divided
- 11⁄2 cups chicken broth
- 2 teaspoons herbes de Provence
- 5 fresh or dried bay leaves
- 5 caperberries, halved
- 1 lemon, halved
- Preheat oven to 350°. In a large Dutch oven, heat 2 tablespoons canola oil over medium-high heat. Add onion, carrot, and celery. Cook, stirring occasionally, until lightly browned, approximately 4 minutes. Add garlic; cook 1 minute. Remove vegetable mixture from pan.
- Add remaining 2 tablespoons canola oil to pan. Sprinkle chicken with 1 teaspoon salt and 1⁄2 teaspoon pepper. Add half of chicken to pan; cook until browned, approximately 2 minutes per side. Remove from pan. Repeat procedure with remaining chicken. Return vegetable mixture and chicken to pan. Add broth, herbes de Provence, bay leaves, and caperberries. Squeeze lemon halves over chicken mixture; add to pan.
- Bake, covered, until tender, approximately 50 minutes. Stir in remaining 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper. Discard bay leaves before serving.
Taste of the South https://www.tasteofthesouthmagazine.com/