Chicken with Capers

Name: Chicken with Capers
Yield: 8
Ingredients: 3 kg of chicken (thigh and breast), skinless; 1/2 cup of all-purpose 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, rinsed and drained (reserve 2 tablespoons of the caper liquid); 2 tablespoons of salt or to taste

1
3 kg of chicken (thigh and breast), skinless
2
1/2 cup of all-purpose flour (60 g)
3
2 tablespoons of mashed garlic
4
1/2 cup of olive oil (120 ml)
5
1/2 cup of lemon juice (120 ml)
6
2/3 cup of capers, rinsed and drained (reserve 2 tablespoons of the caper liquid)
7
2 tablespoons of salt or to taste

Ingredients

1
3 kg of chicken (thigh and breast), skinless
2
1/2 cup of all-purpose flour (60 g)
3
2 tablespoons of mashed garlic
4
1/2 cup of olive oil (120 ml)
5
1/2 cup of lemon juice (120 ml)
6
2/3 cup of capers, rinsed and drained (reserve 2 tablespoons of the caper liquid)
7
2 tablespoons of salt or to taste

Directions

1
Dredge the chicken in flour and then shake off excess
2
In a large skillet, heat oil over high heat, sautéing garlic
3
Add the chicken and cook for a few minutes on both sides
4
Combine lemon juice, capers, and reserved caper liquid
5
Reduce heat, season with salt, cover, and simmer for 30 minutes, stirring occasionally, or until meat is tender and juices run clear when pierced with a fork
6
If necessary, add water in small increments to prevent sauce from thickening
7
Transfer the chicken to a serving dish, serve hot, garnished with capers
8
686 calories per serving
9
A fruity white wine or sparkling wine
10
Gewurztraminer Aurora 96, Brazil; Masia Bach Extermo 96, Spain
11
$$$ Blanc De Wetshof 96, South Africa; Italy; Fumé Blanc Robert Mondavi 95, California, USA; Crémant d'Alsace P
12
E
13
Dopff & Fils, France