Ingredients
- 9 chicken thighs
- 2 tbsp butter
- 1 small shallot diced
- 4 cloves garlic minced
- 1 tbsp flour
- 1 1/2 cups stock
- 1 cup white wine (or whey/stock)
- 1 tbsp lemon zest
- 2 tbsp capers
Directions
1. Salt and pepper chicken thighs. Brown skin side down with olive oil in dutch oven, may need to work in batches. Transfer to pan and cook at 350F for 15 minutes in oven.
2. Pour off oil in pan. Cook shallots and garlic in butter. When fragrant, add flour and stir, cooking for 1 minute. Add in liquid whisk frequently. Cook until sauce thickens. Add lemon zest and capers.
3. Nestle thighs in sauce to warm and serve.
- 9 chicken thighs
- 2 tbsp butter
- 1 small shallot diced
- 4 cloves garlic minced
- 1 tbsp flour
- 1 1/2 cups stock
- 1 cup white wine (or whey/stock)
- 1 tbsp lemon zest
- 2 tbsp capers
Directions
1. Salt and pepper chicken thighs. Brown skin side down with olive oil in dutch oven, may need to work in batches. Transfer to pan and cook at 350F for 15 minutes in oven.
2. Pour off oil in pan. Cook shallots and garlic in butter. When fragrant, add flour and stir, cooking for 1 minute. Add in liquid whisk frequently. Cook until sauce thickens. Add lemon zest and capers.
3. Nestle thighs in sauce to warm and serve.
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