Chicken Thighs Limone

Chicken Thighs Limone

6 boneless, skinless chicken thighs

Salt and Pepper

1 ½ T olive oil

1 clove garlic, crushed but still whole

1 T brined capers, drained

¼ c white wine

½ c low sodium chicken stock

Zest and juice of ½ lemon

1 T unsalted butter

1/3 C chopped parsley

1. Salt and pepper the chicken thighs

2. In a skillet, heat the oil on medium heat and sauté the chicken until both sides are golden brown. Remove from the pan and drain all but 1 T of the resulting fat. Return the skillet to the burner.

3. Add the garlic and the capers. Cook for 1 minute.

4. Add the wine, chicken broth, lemon zest and juice. Increase the heat to medium high and cook until the liquid is reduced by 2/3 -3/4 (It will be thicker-sliding a spatula through is will result in a chasm-the two side will only slowly come back together. If this doesn’t happen the reduction isn’t reduced enough)

5. Reduce the heat to medium and add the butter. Stir until melted and blended with the reduced liquid.

6. Turn off the heat. Put the chicken thighs back into the pan. Turn to coat both sides with the “sauce”. Cover the pan and let rest for at least 1 minute.

7. Remove the garlic clove.

8. Add the parsley and serve.