Recipe

Braised chicken with lemon and capers

Oct 27, 2013 1:00pm
  • 10 mins preparation
  • 50 mins cooking
  • Serves 6
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Ingredients

Braised chicken with lemon and capers
  • 8 chicken thigh fillets, halved
  • 1/4 cup seasoned plain flour
  • 2 tablespoon olive oil
  • 30 gram butter
  • 4 dried bay leaves
  • 1 onion. thinly sliced
  • 4 clove garlic, thinly sliced
  • 1 tablespoon harissa paste
  • 1 cup white wine
  • 1 1/2 cup chicken stock
  • 1/3 cup chopped preserved lemon
  • 1/4 cup green olives, plus extra to serve
  • 1 lemon, zest finely grated and juiced
  • 1 tablespoon baby capers, plus extra to serve
  • 1/2 cup coarsely chopped parsley

Method

Braised chicken with lemon and capers
  • 1
    Preheat oven to 180°C.
  • 2
    Dust chicken in seasoned flour, shaking off excess. Heat oil and butter together in a flame-proof casserole dish on high. Brown chicken with bay leaves for 3-4 minutes. Transfer to a plate.
  • 3
    Saute onion and garlic in same pan for 1-2 minutes until tender. Stir harissa through, cooking for 1 minute. Pour in wine, simmering for 5 minutes, until reduced by half. Add stock, preserved lemon, olives, lemon and capers.
  • 4
    Return chicken and bay leaves to pan. Bake, covered, for 20 minutes. Uncover and bake for a further 10-15 minutes. Stir extra olives and capers through. Serve sprinkled with parsley.

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