Braised chicken leg quarters, lemon caper butter farfalle pasta.
Braised chicken leg quarters, lemon caper butter farfalle pasta.
by Kitchen_Reach8756
2 Comments
Kitchen_Reach8756
Bone in chicken quarters are dusted with flour salt and pepper. Brown in dutch oven. 7 minutes each side on low to medium heat.
Set chicken aside.
In dutch oven, soften garlic in one to two table spoons in olive oil after removing all but a small tablespoon of rendered chicken fat. Deglaze with 2 cups dry white wine.
Boil off half wine. Add 2 cups chicken stock, thyme, juice and rind of one lemon, 6 tablespoons capers, 8 tablespoons butter. Reduce by half again.
Place chicken back in. Cook covered in 350 degree oven for 30 min. Uncover and cook for another 15 min.
Remove thyme and lemon. Serve over pasta of choice.
2 Comments
Bone in chicken quarters are dusted with flour salt and pepper. Brown in dutch oven. 7 minutes each side on low to medium heat.
Set chicken aside.
In dutch oven, soften garlic in one to two table spoons in olive oil after removing all but a small tablespoon of rendered chicken fat. Deglaze with 2 cups dry white wine.
Boil off half wine. Add 2 cups chicken stock, thyme, juice and rind of one lemon, 6 tablespoons capers, 8 tablespoons butter. Reduce by half again.
Place chicken back in. Cook covered in 350 degree oven for 30 min. Uncover and cook for another 15 min.
Remove thyme and lemon. Serve over pasta of choice.
Good presentation game