We finally invested in a Le Creuset dutch oven this summer, and it’s quickly become our favorite cookware in the kitchen. From making soups and stews to braising meat, it’s a game changer. We’ve been putting our dutch oven to good use this fall, and one of my favorite dishes is this braised chicken. The lemon, thyme and capers yield amazing flavor to chicken thighs–cooked long and slow. I love it served over pappardelle noodles to soak up the rich, flavorful pan sauce. It’s a delicious weekend meal.
Braised Chicken with Lemon and Capers over Pappardelle
8 bone-in chicken thighs with skin (6 ounces each)
Salt and freshly ground pepper
All-purpose flour, for dusting
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
4 large peeled garlic cloves
1 1/2 cups Sauvignon Blanc
1 1/2 cups chicken stock
Four 1-inch strips of lemon zest
4 thyme sprigs
1 tablespoon capers, drained
1 bay leaf
1 box of dry pappardelle pasta, cooked according to package directions
Preheat oven to 350°. Season chicken with salt and pepper and dust with flour. In a dutch oven or large ovenproof skillet, melt the butter in the olive oil. Add the chicken, skin side down, and cook over high heat, turning once, until browned, 12-14 minutes. Transfer the chicken to a large plate and pour off all but 1 tablespoon of the fat, leaving it in the pan.
Add the garlic to the dutch oven or skillet and cook over low heat until softened, about 5 minutes. Add the wine and boil over high heat until reduced by half, about 5 minutes. Add the stock, lemon zest, thyme, capers and bay leaf and bring to a boil. Return the chicken to the pan, skin side up. Transfer the pan to the oven and braise for about 45 minutes, until the meat is tender.
Return the pan to the stove and boil until the sauce is slightly reduced, about 5 minutes. Discard the thyme, bay leaf and lemon zest, if desired, before serving. Serve over cooked pappardelle noodles, spooning pan sauce over top.
*Recipe adapted from Food & Wine.