This dish appears to generally be made with boneless chicken breasts or occasionally boneless thighs. I’ve made it with whole legs which I cut into thighs and drumsticks. I get these whole legs for $1.59 a pound and they’re organic. Can’t beat that.
3 large whole chicken legs, skinned and cut into parts
1 tbls butter
1/3 cup fresh lemon juice – save one squeezed lemon cut in half to cook with the chicken
1/2 cup of white wine
3/4 cup of chopped parsley
3 tbls capers
salt and pepper to taste
1/2 cup of flour (I used whole rye flour as I’m allergic to wheat. It does not have a strong flavor as one might assume, it works fine in place of whole wheat flour in everything I’ve used it in)
Dredge the chicken pieces in the flour and brown them on both sides in the butter. Once brown add the lemon juice and the lemon rinds, the white wine and the capers and parsley. Bring all to a boil and cook for 1/2 an hour.
After a half an hour thicken sauce with a bit of flour. I used about a tablespoonful mixed with a bit of wine, then I slowly dribbled it into the juices while it was still boiling until the sauce was thickened.
And the final plate looked like this: