Ingredients
Chicken and Seasoning
- 3-3½ pounds chicken pieces (legs, thighs, or breasts bone-in + skin-on)
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
Cooking and Sauce Ingredients
- 2 tablespoons olive oil
- ¾ cup low sodium chicken stock
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- Pinch of red pepper flakes (optional)
- 2 tablespoons lemon juice
- 25 whole cloves garlic
- ¼ cup non-pareil capers (drained)
- 3 tablespoons cold butter (cubed into 12 pieces)
- 2 tablespoons chopped parsley
Instructions
- Season: Season the chicken generously with kosher salt and black pepper. Place the chicken pieces in a large bowl, cover it, and refrigerate for at least 4 hours and ideally between 10 to 24 hours to allow the flavors to penetrate the meat thoroughly.
- Prep: When ready to cook, position a rack in the center of the oven and preheat the oven to 350ºF (175ºC). Remove the chicken from the refrigerator and pat it dry with paper towels to ensure a good sear.
- Sear: Heat olive oil in a large stove/oven-safe braiser or wide pan over medium heat. Add the chicken pieces in a single layer—if they don’t fit, work in batches. Cook skin side down for about 10 minutes until the skin is golden brown and some fat has rendered out. Flip and sear the other side for 1-2 minutes. Then remove the chicken to a plate.
- Braise: Drain all but 1 tablespoon of oil from the pan. Add the whole garlic cloves and cook for 1 minute, stirring continually but carefully to avoid burning. Deglaze the pan with low sodium chicken stock, scraping up browned bits from the bottom. Stir in dried oregano, dried thyme, red pepper flakes (if using), and lemon juice. Return the chicken pieces skin side up to the pan. Cover and transfer the braiser to the oven, cooking for 20-30 minutes until the chicken is cooked through and reaches an internal temperature of 165ºF (74ºC) at the thickest part.
- Make Sauce: Remove the braiser from the oven and place it back on the stove over low heat. Take the chicken pieces out temporarily and add the drained capers to the sauce. On the lowest heat setting, add one tablespoon of cold butter (4 small cubes) and stir gently until melted and incorporated, then repeat this process two more times with the remaining butter, ensuring the sauce thickens to a glossy consistency that will drizzle nicely over the chicken.
- Serve: Taste the sauce and adjust the salt only if necessary, especially if using unsalted butter. Return the chicken to the pan or arrange it on a serving dish and drizzle the sauce over the top. Garnish with freshly chopped parsley. Serve warm over cooked rice or with toasted bread to soak up the flavorful sauce.
Notes
- For best flavor, allow the chicken to marinate in the salt and pepper overnight in the fridge.
- If you prefer less garlic flavor, reduce the number of garlic cloves used.
- The red pepper flakes are optional and add a subtle heat—feel free to omit for a milder version.
- Use a meat thermometer to ensure the chicken is perfectly cooked to 165ºF for safety and juiciness.
- Serve with rice or crusty toasted bread to complement the rich sauce and soak up the delicious juices.
- Prep Time: 10 minutes (plus 4-24 hours marinating)
- Cook Time: 40 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
