Zesty Braised Chicken Thighs With Capers
(Makes 4 servings)
(Updating Coq au vin)
8 bone-in chicken thighs with skin (6 oz. each)
Salt and freshly ground black pepper
All-purpose flour, for dusting
2 Tbs. unsalted butter
2 Tbs. extra-virgin olive oil
4 large peeled garlic cloves
1 ½ cups Sauvignon Blanc (or any dry white wine)
1 ½ cups chicken broth, preferably homemade (Can also use Swanson’s)
Four 1-inch strips of lemon zest
4 thyme sprigs
1 Tbs. capers, drained
1 bay leaf
Preheat oven to 350 degrees F. Season chicken with salt and pepper and dust with flour. In a large ovenproof skillet, melt the butter in the oil. Add the chicken skin side down and cook over high heat, turning once, until browned, 12 to 14 minutes. Transfer the chicken to a large plate and pour off all but 1 tablespoon of the fat.
Add the garlic to the skillet and cook 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 zest, thyme, capers and bay leaf and bring to a boil. Return the chicken to the pan, skin side up. Transfer the skillet to the oven – do not cover – and braise for about 45 minutes, until the meat is tender.
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, before serving.