Braised Lemon Garlic Chicken – Ingredients
-4 whole chicken legs (you could also substitute 6-8 chicken thighs)
-salt and pepper
-1/2 cup arrowroot powder (you may need a bit more, depends how thick you are coating the chicken)
-3 Tablespoons ghee
-2 Tablespoons garlic-infused olive oil (sub regular olive oil)
-2 cup chicken broth
-Juice of 1 lemon
-2-3 Tablespoons capers
-2 Tablespoons minced shallots
-1 lemons sliced (cut off ends)
-1 bay leaf
-1/2 cup garlic confit (sub 6-8 raw garlic cloves, smashed)
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Directions:
1. Preheat oven to 450.
2. Season chicken with salt and pepper and let sit for 15 minutes.
3. Take large cast iron skillet and melt 2 Tablespoons of ghee on medium-high heat, swirling pan to coat.
4. Add olive oil.
5. Place arrowroot powder in medium bowl next to skillet.
6. One at a time, take chicken legs and lightly coat in arrowroot powder and then place in skillet.
7. Repeat with all legs and let cook 4-5 minutes per side.
(if using thighs, you may need to do this in batches)
8. Remove chicken and set on plate and set aside.
9. Reduce heat to medium.
10. In same skillet, add 1 Tablespoon of ghee and let melt.
11. Add shallots and stir until they reduce, about 1 minute.
12. Add chicken broth, lemon juice, capers, lemon slices, garlic, and bay leaf.
13. Throw in a pinch of salt and then stir to combine.
14. Nestle chicken in and place in the oven for 5 minutes at 450 and then reduce to 350, cooking for another 30-40 minutes.
(if using thigh, it will only be another 20-30 minutes, or until fully cooked).
15. Remove from oven and let cool slightly.
16. Taste and additional salt, as desired.
17. Serve immediately with sauce.
Thank me later
