- 4 Chicken Thighs
- Salt & Pepper
- 2 tbsp. Butter
- 2 tbsp Olive Oil
- 1/2 cup Sherry or white wine
- Juice of half a lemon
- 1/2 Lemon sliced
- 50 g baby capers
- 2- 3 sprigs of Thyme
In a heavy skillet or pan, heat the oil on medium heat.
Add the chicken, skin side down & cook for 5 minutes on either side or until browned.
Remove the chicken & set aside while we make the sauce.
To the pan, add the butter, then sherry/wine & allow to simmer in the chicken juices for 2-3 minutes on medium heat.
If there are any browned bits on the bottom of the pan, be sure to scrap them so to release the flavours.
Return the chicken to the pan & cover with a lid.
Cook for a further 15-20 minutes on medium heat for the chicken to cook through.
10 minutes prior to serving, add the capers, thyme & lemon slices.
Place the chicken into a serving dish, sprinkle with sprigs of fresh thyme & the cooked lemon slices.