Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • ½ cup (65g) all-purpose flour
  • 1 tsp (5g) salt
  • ½ tsp (3g) black pepper
  • 2 tbsp (30ml) olive oil
  • 2 tbsp (30g) unsalted butter
  • ½ cup (120ml) dry white wine
  • ¾ cup (180ml) chicken broth, low sodium
  • 3 tbsp (45ml) fresh lemon juice
  • 3 cloves (15g) garlic, minced
  • 3 tbsp (45g) drained non-pareil capers
  • 2 tbsp (30g) cold unsalted butter, cubed
  • 2 tbsp (8g) fresh parsley, chopped
  • 1 lemon, thinly sliced into rounds

Instructions:

  1. Dredge the meat. Whisk the flour, salt, and pepper in a shallow bowl. Coat each chicken thigh thoroughly, then shake off any excess flour. Note: Too much flour makes the sauce gummy.
  2. Heat the pan. Put olive oil and 2 tbsp of butter in a skillet over medium high heat. Wait until the butter foams.
  3. Sear the chicken. Add the thighs and cook 3–4 minutes per side until a mahogany colored crust forms. Transfer the seared chicken to the slow cooker.
  4. Deglaze the skillet. Pour the white wine into the hot skillet. Use a wooden spoon to scrape up all the brown bits from the bottom.
  5. Combine in crockpot. Pour that wine mixture over the chicken. Add the chicken broth, lemon juice, garlic, and capers.
  6. Slow cook. Cover and cook on High for 4 hours. If you prefer a Low setting, go for 7 hours.
  7. Final touch. Stir in the cold cubed butter and chopped parsley just before you serve.
  8. Garnish. Top with the thin lemon slices for a bit of color and extra zing.