Preserved Lemon and Caper Chicken

Yet another recipe that takes full advantage of the mellow, almost sweet flavor of  Preserved Lemons .  Make some noodles or rice or even mashed potatoes to pour this sauce over and pair it with a crisp glass of st-supery-sauvignon-blanc/.  You can thank me later!

If you don’t want to go to the trouble to make your own preserved lemons, World Market carries them now and they’re available from Amazon also.  They are becoming an obsessive thing for me and I don’t really need any additional food obsessions, but I have no control over these things.

Preserved Lemon and Caper Chicken

Print Recipe

• Author: Rocky Mountain Woman

Ingredients

Scale 1x2x3x

• 1 1/2 lbs of chicken thighs, skin on bone in
• 1 C flour
• 1/4 t kosher salt
• 1/4 t pepper from the mill
• 2 T olive oil
• 1/4 C chicken stock
• 1/4 C white wine
• 1/3 C chopped preserved lemon, rinsed
• 1 T capers
• 2 T butter
• 2 T chopped cilantro

Instructions

1. Mix the flour, salt and pepper in a large plastic bag
2. Add the chicken a piece or two at a time and shake
3. Heat the olive oil in a large skillet and fry the chicken for about 5 minutes on each side, or until browned on medium high heat
4. Reduce the heat to medium, add stock and wine, simmer a few more minutes
5. Sprinkle the lemon and capers over chicken, partially cover and cook another 15 minutes or so or until the juices run clear or an instant read thermometer shows 165
6. Remove chicken from pan and add butter to sauce, stirring until it melts and assimilates into the sauce
7. Pour the sauce over the chicken and sprinkle with the cilantro