Chicken is a great weeknight winner! This recipe offers crispy skin and moist meat in a deliciously creamy and lemony sauce. Serve this over your grain of choice or over mashed potato.

What You'll Need - Serves 2

  • 4 chicken thighs (you can also use any other type of chicken pieces)

  • 1 lemon 

  • 4 garlic cloves

  • 1/2 cup dry white wine

  • 1/2 cup chicken stock (or 1 chicken stock cube diluted in half of a cup of hot water)

  • 2 sprigs of fresh rosemary

  • 4 sprigs of fresh thyme

  • 1 tbs capers

  • Salt and Pepper

Prep - 5 Minutes

  • Season the chicken thighs generously with salt and pepper.

  • Peel and lightly crush the garlic cloves.

  • Preheat your oven to 200 degrees.

Let's Get Cooking - 35 Minutes

  • Heat about 4 tablespoons of your choice of cooking oil in a large oven-proof pan

  • Place the chicken thighs into the pan skin side down and sear them until they brown.

  • Once the skin has browned, turn the thighs so the skin side is up.

  • Pour the wine and chicken stock into the pan and bring to a boil.

  • Then add the garlic cloves, capers, rosemary, and thyme sprigs and squeeze the juice of the lemon into the pan.

  • Taste for salt and pepper and season to taste.

  • Place the pan into the oven (or transfer the chicken thighs and sauce to an oven-proof dish and place into the oven.)

  • Bake for 25 - 30 minutes until the sauce has thickened and the skin is crispy.

  • Drizzle the sauce over the chicken when serving.

Love,

V