Twice-cooked Lemon Chicken

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 6 boneless skinless chicken thighs
• 2 cups fresh lemon juice
• 1/8 cup dry sherry
• 6 tablespoons lemon zest, divided
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 3 fresh garlic cloves, minced
• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• 1 tablespoon paprika
• 1 tablespoon onion powder
• 1 teaspoon fresh ground black pepper
• 1/2 cup vegetable oil
• 1/2 cup light brown sugar
• 1/3 cup chicken broth
• 6 lemon slices
• 1/8 cup capers
• 2 scallions, thinly sliced

Recipe

• 1 wash chicken and pat dry with paper towels.
• 2 pierce each chicken piece with the tip of a sharp knife (one or two 1/2-inch slits) - this will allow the marinade to better-permeate the chicken. set aside.
• 3 place lemon juice, sherry, lemon zest (3 tablespoons), thyme, rosemary and garlic in a small mixing bowl, whisk to combine.
• 4 pour the marinade into a gallon-size resealable plastic bag; add the chicken; squeeze out the air and seal the bag. refrigerate to marinate for two hours, turning once.
• 5 meanwhile, combine the flour, salt, paprika, onion powder, and black pepper in a brown paper lunch bag.
• 6 remove chicken thighs from the marinade; reserve 4 tablespoons and dispose of the remaining.
• 7 add each piece of chicken (one-at-a-time) to the flour mixture; seal the bag and shake to coat evenly.
• 8 in a large, heavy-bottom skillet, heat the oil over a medium-high flame. add each coated chicken thigh - without over-crowding - fry until browned, about 10 to 15 minutes.
• 9 preheat oven to 350 degrees f.
• 10 lightly coat the bottom of a 9x13 casserole dish with a no-stick cooking spray. arrange the browned chicken in the casserole dish and sprinkle with the brown sugar. scatter the capers around the chicken pieces.
• 11 mix the broth with the reserved marinade; pour over the chicken. top each thigh with a lemon slice.
• 12 bake chicken for about 20 to 30 minutes, or until the juices run clear and the meat is tender.
• 13 remove from oven and let the chicken rest, covered in foil, for 10 minutes before serving. transfer chicken and capers to a warmed serving platter; sprinkle with scallions and the remaining lemon zest.
• 14 pour the juices from the casserole dish into small serving bowl; skim the fat off the top. serve the juices on the side with fluffy rice and a tossed green salad.