Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 8 bone-in (skin-on chicken thighs)
  • 3 garlic cloves (finely chopped)
  • 1 cup chicken stock
  • juice and zest of 1 lemon (approximately ½ cup juice)
  • ½ cup capers (rinsed if overly salty)
  • 2 tablespoons fresh parsley (finely chopped)
  • salt and pepper to taste

Instruction

  • Add the olive oil to a large saute pan set over medium heat and add a tablespoon of butter. Allow to melt together.
  • Add the chicken, skin side down and season to taste. Cover and allow to brown for 10-12 minutes.
  • Flip the chicken, season again and cook for another 10-12 minutes.
  • Remove the chicken from the pan and set aside.
  • Add the garlic, scraping the bottom of the pan, and allow the garlic to fry and become fragrant then pour in the chicken stock, lemon juice and zest.
  • Allow to come to a simmer then simmer for 5 minutes.
  • Add the capers and simmer for 2 minutes then add the remaining butter and stir into the sauce to emulsify. Add the chicken back to the pan.
  • Scatter over the chopped parsley and allow to cook for 10-15 minutes until the chicken is cooked through and the sauce has reduced a little. (If necessary, add more stock.)
  • Check the seasoning and adjust.
  • Serve with rice, mashed potatoes or vegetables of your choice.