- 1 whole chicken - skin on. cut into 6 pieces can use thighs also
- flour for dusting
- 1 tbsp. butter
- 3 cloves garlic
- 3/4 cup. white wine Chardonnay or Sav Blanc
- 1/2 cup. vegetable stock
- 4 sprigs thyme
- 4 slices of lemon rind approx 1cm wide and thin
- 2 tsp.s capers
- 2 tbsp.s YIAH La Parisienne Dijon & Tarragon Spice
Preheat the oven to 180 degrees C. Season the chicken with salt and pepper and dust with flour. In a large ovenproof pot, melt the butter. Add the chicken, skin side down, and cook over high heat, turning once, until browned (12 to 14 minutes). Transfer the chicken to a large plate.
Add the garlic to the pot and cook over low heat until softened, about 5 minutes. Add the wine, the stock, lemon zest, thyme, capers and YIAH spice bring to a boil. Return the chicken to the pan, skin side up. Transfer to the oven, cover and braise for about 45-60 minutes, until the meat is tender.
Serve with seasonal steamed vegetables.