Chicken Legs Piccata

No I haven't been out to the grocery store for a fresh lemon since my last post when I used my last fresh lemon for Lemon Lime Loaf. And it's day #*&%@-teen of social distancing re: covidvirus. But I did find that green bottle of lemon juice when I cleaned out the fridge the other day re: self isolation activities!

Ingredients:
3 chicken legs, split
salt and pepper to taste
2 tbsps olive oil
2 tbsps butter, divided
1 tbsp minced garlic
1 cup chicken or turkey broth
1/2 cup lemon juice
zest of lemon (if using fresh lemon)
3 tsps capers and some of the brine
2 tbsps chopped fresh parsley

Heat 2 tbsps of olive oil and 1 tbsp butter in a large skillet. Salt and pepper the chicken legs, cover and brown on one side for 5 minutes. Flip them over, season again, and brown 6-8 minutes. Then remove to a plate.

To the same skillet add garlic and scrape any brown bits off the pan. Cook 2-3 minutes on medium heat. Add the broth, lemon juice and, if you have it, zest of lemon. Add the capers with brine and the remaining tbsp of butter. 

Sit the chicken back in the sauce and cook 25-30 minutes.

Spoon juices over regularly.

The sauce will reduce and turn a golden colour. And juices from the chicken should run clear.

Serve topped with fresh parsley.