Comments on: Braised Chicken with Lemon and Capers http://theurbanspork.com/2009/09/braised-chicken-with-lemon-and-capers/ Just another WordPress weblog Wed, 01 Feb 2012 22:51:33 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Michelle http://theurbanspork.com/2009/09/braised-chicken-with-lemon-and-capers/comment-page-1/#comment-21441 Michelle Wed, 11 Jan 2012 09:37:26 +0000 http://theurbanspork.com/?p=459#comment-21441 Made this recipe over the holidays and it was delicious. Tripled the recipe and simply put the chicken in a big roaster to finish in the oven. Company was fighting over the garlic cloves and the thighs which were falling off the bone. Thank you for easy to follow directions. I may not have attempted this without the detailed instructions. Will make it again. LOVE LOVE... Made this recipe over the holidays and it was delicious. Tripled the recipe and simply put the chicken in a big roaster to finish in the oven. Company was fighting over the garlic cloves and the thighs which were falling off the bone.

Thank you for easy to follow directions. I may not have attempted this without the detailed instructions. Will make it again. LOVE LOVE…

]]> By: Peej http://theurbanspork.com/2009/09/braised-chicken-with-lemon-and-capers/comment-page-1/#comment-11287 Peej Sun, 30 Oct 2011 17:45:54 +0000 http://theurbanspork.com/?p=459#comment-11287 I'll probably make this simmering covered on the stovetop. No reason to heat up the oven. Just need to check on it and make sure the liquid doesn't boil off. I’ll probably make this simmering covered on the stovetop. No reason to heat up the oven. Just need to check on it and make sure the liquid doesn’t boil off.

]]> By: Anne http://theurbanspork.com/2009/09/braised-chicken-with-lemon-and-capers/comment-page-1/#comment-8329 Anne Wed, 21 Sep 2011 20:01:39 +0000 http://theurbanspork.com/?p=459#comment-8329 SOOOOO GOOD! This turned out wonderful! Very easy to make and full of flavor! Even the kids ate it. If you like sauce, I'd add a bit more wine. Thanks for a great new addition to my repetoire! I'll be coming back frequently! SOOOOO GOOD! This turned out wonderful! Very easy to make and full of flavor! Even the kids ate it. If you like sauce, I’d add a bit more wine. Thanks for a great new addition to my repetoire! I’ll be coming back frequently!

]]> By: Mai Grace Hunter http://theurbanspork.com/2009/09/braised-chicken-with-lemon-and-capers/comment-page-1/#comment-6307 Mai Grace Hunter Sun, 31 Jul 2011 01:19:21 +0000 http://theurbanspork.com/?p=459#comment-6307 I made this tonight and it was a hit with my husband and nine year old daughter! At the end I took the lid off and broiled it for a few minutes to keep the skins crispy. I served it with Brown jasmine rice and red lentil beans and steamed broccoli. The wine, lemon and the capers gave it a beautiful light flavor. Also at the end I wisked in a bit of flour to the sauce to thicken it. This recipe is a keeper! I made this tonight and it was a hit with my husband and nine year old daughter! At the end I took the lid off and broiled it for a few minutes to keep the skins crispy. I served it with Brown jasmine rice and red lentil beans and steamed broccoli. The wine, lemon and the capers gave it a beautiful light flavor. Also at the end I wisked in a bit of flour to the sauce to thicken it. This recipe is a keeper!

]]> By: Cristina http://theurbanspork.com/2009/09/braised-chicken-with-lemon-and-capers/comment-page-1/#comment-2163 Cristina Wed, 23 Mar 2011 01:08:14 +0000 http://theurbanspork.com/?p=459#comment-2163 I made this recipe today for dinner... FABULOUS!! I tailored it to my tastes and according to what I had on hand. I used boneless, skinless chicken breasts and the flavor was still amazing. I also added fresh rosemary and fresh oregano. I didn't have foil so I reduced the sauce and then added the chicken for the last two minutes, covered. For a side, I made saffron carrots from The Wednesday Chef. A great meal in under an hour with only 2 dirty dishes! I made this recipe today for dinner… FABULOUS!! I tailored it to my tastes and according to what I had on hand. I used boneless, skinless chicken breasts and the flavor was still amazing. I also added fresh rosemary and fresh oregano. I didn’t have foil so I reduced the sauce and then added the chicken for the last two minutes, covered. For a side, I made saffron carrots from The Wednesday Chef. A great meal in under an hour with only 2 dirty dishes!

]]> By: Lindsay http://theurbanspork.com/2009/09/braised-chicken-with-lemon-and-capers/comment-page-1/#comment-301 Lindsay Wed, 10 Mar 2010 16:04:25 +0000 http://theurbanspork.com/?p=459#comment-301 Fantastic dish! I made this last night and it was wonderful. I omitted the capers and added a sprinkle of flour to thicken the sauce at the end. I also took your advice on the fingerlings and green beans. I think next time I will set the oven to broil and uncover for the last five minues to crisp up the skin a bit. The boyfriend was very pleased. :) Thanks for the great recipe. Fantastic dish! I made this last night and it was wonderful. I omitted the capers and added a sprinkle of flour to thicken the sauce at the end. I also took your advice on the fingerlings and green beans. I think next time I will set the oven to broil and uncover for the last five minues to crisp up the skin a bit. The boyfriend was very pleased. :) Thanks for the great recipe.

]]> By: theurbanspork http://theurbanspork.com/2009/09/braised-chicken-with-lemon-and-capers/comment-page-1/#comment-296 theurbanspork Mon, 08 Mar 2010 06:21:43 +0000 http://theurbanspork.com/?p=459#comment-296 Thank you very much for taking the time to post your experience with this recipe. Best of luck in your cooking adventures! Thank you very much for taking the time to post your experience with this recipe. Best of luck in your cooking adventures!

]]> By: Audrey http://theurbanspork.com/2009/09/braised-chicken-with-lemon-and-capers/comment-page-1/#comment-287 Audrey Wed, 03 Mar 2010 20:21:31 +0000 http://theurbanspork.com/?p=459#comment-287 I'm a college student and have spent the majority of the past year eating out and/or eating those microwaveable dinners. Truth be told, I've been getting pretty sick of it all, so I've been slowly learning to cook for myself. This was my first "real" dish. Let me just say, I did have to tweak a couple of ingredients (and some things I just accidentally did plain wrong) but overall... PRETTY EXCELLENT. I hope to revisit this recipe again and get everything right and see how much better it is. But for now, I just want to say thanks so much for the excellent instructions. :] I’m a college student and have spent the majority of the past year eating out and/or eating those microwaveable dinners. Truth be told, I’ve been getting pretty sick of it all, so I’ve been slowly learning to cook for myself. This was my first “real” dish.
Let me just say, I did have to tweak a couple of ingredients (and some things I just accidentally did plain wrong) but overall… PRETTY EXCELLENT. I hope to revisit this recipe again and get everything right and see how much better it is. But for now, I just want to say thanks so much for the excellent instructions. :]

]]> By: Shelby http://theurbanspork.com/2009/09/braised-chicken-with-lemon-and-capers/comment-page-1/#comment-200 Shelby Tue, 26 Jan 2010 08:55:35 +0000 http://theurbanspork.com/?p=459#comment-200 I made this tonight for dinner. It was just gorgeous and so simple. Very tasty indeed. I served it with buttered fuscilli pasta and fresh crusty bread. I made this tonight for dinner. It was just gorgeous and so simple. Very tasty indeed. I served it with buttered fuscilli pasta and fresh crusty bread.

]]> By: Juno http://theurbanspork.com/2009/09/braised-chicken-with-lemon-and-capers/comment-page-1/#comment-196 Juno Sun, 24 Jan 2010 19:58:51 +0000 http://theurbanspork.com/?p=459#comment-196 I am mad about simple, easy , clever dishes like this one: perfect for family suppers. Thank you for sharing it: I will definitely add it to my repertoire. I am mad about simple, easy , clever dishes like this one: perfect for family suppers. Thank you for sharing it: I will definitely add it to my repertoire.

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