Crawley Family Chicken Thighs with Caper Cream Sauce

 

 

These Crawley Family Chicken Thighs with Caper Cream Sauce are based on a recipe from The Unofficial Downton Abbey Cookbook which I have already posted about.

 

The recipe originally used chicken breast but I prefer the flavour of thighs so that is what I used.  As the book said this dish combines the Edwardian love for capers/salty appetizers.  An inexpensive but still elegant dish. 

 

Ingredients

 

2 chicken thighs – boneless, skinless

2 tsp lemon pepper

1tsp salt

½ tsp freshly ground black pepper

4 tsp of fresh dill finely chopped (this is more than the original recipe called for)

1/1/2 tsp garlic powder (I used garlic granules)

1/3 cup of fresh lemon juice (the recipe said ½ cup but I thought that would be too much)

4 tablespoons of unsalted butter

1 clove of garlic, chopped finely

½ tsp of sugar

2 tablespoons of dry white wine

½ cup of cream

1 tablespoon of capers (drained and rinsed and roughly chopped) 

 

Method

 

Season your chicken with the lemon pepper, salt, black pepper, dill and garlic granules.  Marinate for at least 1 hour in the lemon juice – the original recipe called for at least 2 hours marinating.

 

Melt butter in pan. Add your chopped garlic and sugar and fry for 5 minutes.  Put in the chicken and increase the heat a bit.  Fry until brown on all sides.  Reduce heat and cook until the chicken is tender.  Remove it and keep it warm in foil.

 

Then make your sauce by heating the stuff in the pan and whisking in the wine and cream.  Whisk away until it forms a nice sauce – no more than a couple of minutes.  Take it off the heat, stir in the capers and you're good to go