Preserved Lemon and Caper Chicken
Ingredients
Scale
- 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
- Mix the flour, salt and pepper in a large plastic bag
- Add the chicken a piece or two at a time and shake
- 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
- Reduce the heat to medium, add stock and wine, simmer a few more minutes
- 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
- Remove chicken from pan and add butter to sauce, stirring until it melts and assimilates into the sauce
- Pour the sauce over the chicken and sprinkle with the cilantro