Oven Braised Lemon Chicken

Photo: The Culinary Chronicles

Ingredients

8 pieces Bone-In Chicken (I prefer thighs and drumsticks)

6 Whole Garlic Cloves

1 Small Onion, thinly sliced

2 cups Crimini Mushrooms, sliced

4 sprigs Fresh Rosemary

8 Lemon Slices, seeds removed

1 Dried Bay Leaf

2 tablespoons Capers, drained

2 cups Low Sodium Chicken Broth

1/2 teaspoon Red Chili Flakes

3 tablespoons Olive Oil

Kosher Salt and Black Pepper

Preparation

Preheat oven to 350 degrees.

Liberally season the chicken with salt and pepper. In a large Dutch Oven heat olive oil to medium high. In batches, brown chicken pieces on both sides and transfer to a plate. Discard all but 2-3 tablespoons of left over grease. Lower heat to medium and add garlic cloves, cooking until lightly golden. Add onions and cook until all items are evenly browned. Add chili flakes and sauté for an additional minute. Add mushrooms and sauté for an additional 2-3 minutes. Carefully add chicken stock and bring to a boil. With a wooden spoon, scrape the brown bits from the bottom of the pot. Return the chicken to the pot with the skin side up. Add lemon slices, bay leaf, capers, and rosemary sprigs–submerging those items underneath the liquid. Place lid over t

Carefully take the pot out of the oven. Remove rosemary sprigs, bay leaves and skim off and discard any fat and impurities from the juices. Check for seasonings and adjust with kosher salt and pepper as necessary.

Plate chicken with sauce and serve with fresh bread or other desired sides.