Lemon and caper chicken thighs
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Toby Scott
Lemon and caper chicken thighs
White wine, capers and olives elevate inexpensive chicken thighs into a flavoursome and zesty one-pot. Serve with mashed or new potatoes, and some greens
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
430Kcal
Fat
23gr
Saturates
7gr
Carbs
7gr
Sugars
1gr
Fibre
2gr
Protein
40gr
Salt
2.3gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 8 bone-in, skin-on chicken thighs
- 2½ tbsp plain flour
- 15g butter
- 1 tbsp olive oil
- 2 echalion shallots, finely sliced
- 3 garlic cloves, sliced
- 200ml dry white wine
- 250ml chicken stock (made using ½ stock cube)
- 3 thyme sprigs, plus extra thyme leaves to serve
- 50g capers
- 100g pitted green olives
- zest of 1 lemon
Step by step
- Snip away any excess skin from the chicken thighs then place them in a large bowl. Season and toss with 1 tablespoon of flour to coat. Heat the butter and oil in a wide sauté pan. Add the chicken, skin-side down, and cook over a high heat until crisp and browned; about 8 minutes. Turn the chicken thighs over and cook for 2 minutes to seal. Transfer to a plate.
- Reduce the heat and gently cook the shallots and garlic in the fat remaining in the pan for 5 minutes until soft and golden. Add the remaining 1½ tablespoons of flour and cook, stirring, for 1-2 minutes.
- Gradually mix in the wine and stock until well combined then add the thyme sprigs, capers and olives. Bring up to a simmer then nestle the chicken thighs into the sauce, skin-side up.
- Cook gently, uncovered, for 15 minutes or until the chicken is cooked and the sauce has reduced and thickened. Season with black pepper and scatter over the lemon zest and extra thyme leaves. Remove the thyme sprigs before serving.
