This is a one pan meal that is so easy that it needs to be in the repertoire easy dishes, and would be quite good for a crowd if the cooking was transferred to an oven safe dish that it could be served directly from.
- 4 chicken thighs with skin removed (allowing one per person)
- seasoned flour for dusting – make up with flour, lemon salt, pepper, sumac, paprika – or anything else that is within reach
- 2 tablespoon butter
- splash 0live oil
- 6 large peeled garlic cloves
- 1 onion – sliced
- 1 1/2 cups white wine
- 1 1/2 cups chicken stock
- zest from one lemon – peel thinly using a potato peeler
- 4 thyme springs
- 1 tbs capers, drained, or use poor mans capers
- 4 bay leaves
Toss the chicken in the seasoned flour and shake off excess. In a large pan, melt the butter in the oil and fry the the chicken until it is showing some colour. Remove the chicken and set aside.
Add the garlic and onion to the pan and slowly until softened, add the wine, half the stock, the lemon zest, thyme, capers and bay leaves and bring to the boil. Return the chicken to the pan lower the temperature to a slow simmer, cover and continue to cook until the chicken is just cooked. Check from time to time and add more stock as the liquid reduces.
When the chicken is ready remove and further reduce the sauce if necessary. Serve straight from the pan.