3 kg of chicken (thighs and breasts), skinless
1/2 cup of wheat flour (60 g)
2 tablespoons of mashed garlic
1/2 cup of olive oil (120 ml)
1/2 cup of lemon juice (120 ml)
2/3 cup of capers, drained and washed (reserve 2 tablespoons of the caper liquid)
2 tablespoons (to taste) of salt
3 kg of chicken (thighs and breasts), skinless
1/2 cup of wheat flour (60 g)
2 tablespoons of mashed garlic
1/2 cup of olive oil (120 ml)
1/2 cup of lemon juice (120 ml)
2/3 cup of capers, drained and washed (reserve 2 tablespoons of the caper liquid)
2 tablespoons (to taste) of salt
Dredge the chicken in wheat flour, then shake off any excess
In a large skillet, heat some olive oil over high heat, then sauté the garlic until fragrant
Add the chicken and cook for a few minutes on both sides until browned
Next, add the lemon juice, capers, and reserved caper liquid
Bring to a simmer, season with salt, cover, and cook for 30 minutes, stirring occasionally, or until the meat is tender and falls apart easily when probed with a fork
If necessary, add small amounts of water to prevent the sauce from drying out
Serve the chicken hot, garnished with additional capers
686 calories per serving
White fruit wine or sparkling wine
$ Gewurztraminer Aurora 96, Brazil; Masia Bach Extra 96, Spain
$$ Blanc Fumé De Wetshof 96, South Africa; Italy; Fumé Blanc Robert Mondavi 95, California, USA; Crémant d'Alsace P
E
Dopff & Fils, France
