Chicken Breasts with Roasted Lemon and Capers

I had this dish at Lidia’s in Kansas City, the Midwest outpost of chef Lidia Bastianch’s chain. I’m assuming it’s from her native region of Istria. Regardless, it’s just delicious.

Makes 4 to 6 servings | Prep time: 15 minutes | Minimum cook time: 2 hours in a medium slow cooker

2 lemons

1/3 cup olive oil, divided

Salt and freshly ground black pepper to taste

4 to 6 (4 to 6-ounce) boneless, skinless chicken breast halves

All-purpose flour for dredging

1 cup Chicken Stock or purchased stock

2 tablespoons capers, drained and rinsed

3 tablespoons unsalted butter, cut into small pieces

3 tablespoons chopped fresh parsley

1. Preheat the oven to 325°F, and line a baking sheet with parchment paper. Slice lemons thinly, and discard seeds. Brush slices with 1 to 2 tablespoons oil, and sprinkle with salt. Roast lemons for 25 to 30 minutes, or until they are beginning to brown around the edges. Remove lemons from the oven, and set aside.

2. Rinse chicken and pat dry with paper towels. Trim chicken of all visible fat. Sprinkle chicken with salt and pepper, and dredge in flour, shaking off excess over the sink or a garbage can.

3. Heat remaining oil in a large skillet over medium-high heat. Brown chicken breasts on both sides, turning them gently with tongs. Transfer chicken to the slow cooker.

4. Add stock to the skillet, and bring to a boil, scraping up the brown bits clinging to the bottom of the pan. Stir in capers, and pour mixture into the slow cooker. Cook on Low for 4 to 6 hours or on High for 2 to 3 hours, or chicken cooked through, tender, and no longer pink.

5. If cooking on Low, raise the heat to High. Add butter and lemon slices, and cook for 15 to 20 minutes, or until bubbly. Season to taste with salt and pepper, and serve hot, sprinkling each serving with parsley.

Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.

Variation:

images Substitute thinly pounded veal for the chicken, and the cooking time will remain the same.

Recipes written for boneless, skinless chicken can always be made with whole chicken pieces with bones and skin. What must be changed, however, is the amount of braising liquid as well as the cooking time. The liquid should be increased by 40 percent, and consult a similar recipe to determine the cooking time.