Chicken with Lemon and Caper Sauce
Preparation Time: 35 min
Cooking Time: 2 hours
Serves 2
INGREDIENTS
- 2 x 2 1/2-pound boneless, chicken breasts
- Kosher salt and freshly ground black pepper
- 2 tbsp extra-virgin olive oil
- 3 cloves garlic, crushed
- 3 sprigs fresh thyme, plus more for garnish, optional
- 2 sprigs fresh rosemary, plus more for garnish, optional
- 10 tbsp unsalted butter
- 1/2 cup white wine
- 2 cups chicken stock
- 1 tbsp Reese Non Pareil Capers
- 1 tbsp fresh parsley, minced, plus sprigs for garnish, optional
- Zest of 1 lemon
- 1 shallot, minced
DESCRIPTION
Ready to make your BBQ game 5-star worthy this season? Try this premium smoke oven-baked chicken, perfect for any grill master. Add a touch of elegance with a homemade sauce featuring Reese Non Pareil Capers. It’s your secret to a gourmet BBQ that’s both easy and delicious.
DIRECTIONS
- Let the chicken breasts stand at room temperature for 1 hour prior to cooking.
- Preheat the oven to 325 degrees F. Fit a baking sheet with a wire rack.
- Pat the chicken breasts dry and season heavily with salt and pepper all over. Put the olive oil in a large skillet or cast-iron pan over medium-high heat. Sear the breasts skin-side down until light golden brown, about 5 minutes. Flip the breasts over and add the garlic, thyme, rosemary and 4 tbsp of the butter to the skillet. Once the butter has melted, use a spoon to baste the chicken breasts with the herb and garlic infused butter for 30 seconds.
- Transfer the breasts to the rack on the baking sheet, pour the butter and herb mixture over the breasts and cook, basting every 15 minutes, until the internal temperature of the thickest part of the breast reaches 160 degrees F, 1 1/2 to 2 hours. Transfer to a cutting board, tent with aluminum foil and rest for 15 minutes.
- Deglaze the skillet that the breasts were seared in with the white wine over medium-high heat, then reduce until almost dry, 5 to 8 minutes. Add the chicken stock and reduce by 90 percent, another 8 to 10 minutes. Reduce the heat to low and slowly whisk in the remaining 6 tbsp butter, keeping the mixture creamy and emulsified. Once all the butter is incorporated, add the Reese Non Pareil Capers, parsley, lemon zest and shallot. Season with salt and pepper to taste.
- Slice the chicken and transfer it to a platter. Pour some sauce over the slices and serve the rest of the sauce on the side. Garnish with fresh herb sprigs if desired.