The combination of the salty capers, tart lemon, and savory onion, garlic and chicken in this recipe makes for a wondrous delight to the tongue! And, the dish is perfect for a dinner party, as it can be prepared in advance and sit for several hours before being reheated—which actually allows the flavors to better meld for an even tastier experience. Serve the chicken served over pasta with a green salad and crunchy French bread for the perfect meal!
Chicken with Lemon and Capers
(serves 6)
Ingredients
1 tablespoon butter
1 tablespoon olive oil
6 large or 12 small chicken thighs
1 red onion, sliced
5 cloves garlic, chopped
1 lemon, sliced
1 tablespoon sugar (not pictured)
¾ cup dry (white) vermouth
¼ cup capers
salt and pepper to taste
chopped parsley or green onions for garnish (optional)
Directions
Heat the butter and oil in a large skillet over a medium-high heat and once melted, place half the chicken pieces in the pan, skin side down. Once brown, turn the chicken and continue frying until the other side is brown.
Remove chicken to a bowl or baking dish (something that will catch the juices), then repeat with the other half of the chicken, and remove it once browned.
In the same pan, fry the onion and garlic till starting to soften, then lay the lemon slices on top.
Place the chicken on top of the lemon slices, along with any collected juices. (All the chicken pieces should now fit in the pan, as it shrinks once browned.) Cover and cook over medium-low heat for 15 minutes.
Remove the chicken and the lemons, then pour the collected fat from the pan into a heat-proof container. (Save the fat for frying vegetables, to give them a delightful chickeny flavor!) Sprinkle the sugar on the onions and place the chicken back in the pan (but not the lemons), then pour in the vermouth and add the capers. Cover again and cook for 15 more minutes.
Season to taste with salt and pepper, and serve the chicken and all that luscious sauce over pasta or rice, garnished with parsley or green onions. Yum!
🍃 🐓 🍋
The daughter of a law professor and a potter, Leslie Karst learned early, during family dinner conversations, the value of both careful analysis and the arts—ideal ingredients for a mystery story. Putting this early education to good use, she now writes the Lefty Award-nominated Sally Solari Mysteries, a culinary series set in Santa Cruz, California.
An ex-lawyer like her sleuth, Leslie also has degrees in English literature and the culinary arts. She and her wife and their Jack Russell mix split their time between Santa Cruz and Hilo, Hawai‘i.
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Praise for Leslie's most recent Sally Solari mystery, the Lefty Award-nominated MURDER FROM SCRATCH:
“Karst seasons her writing with an accurate insider’s view of restaurant operation, as well as a tenderness in the way she treats family, death and Sally’s reactions to Evelyn’s blindness.”
Ellery Queen Magazine (featured pick)
All five Sally Solari Mysteries are available through Amazon, Barnes and Noble, and Bookshop.
Dying for a Taste, A Measure of Murder, and Murder from Scratch are also available as AUDIOBOOKS from Audible!
Sounds very tasty.
ReplyDeleteI haven't had capers in many years. I remember them as being rather salty. Is that right?
What happened to the "Like" button?
Yes, they are salty, some more than others, which is why I say "salt to taste." But they are SOOOO good!
DeleteLeslie, as always looks and sounds delicious!
ReplyDeleteThank you, Lynn!
Delete