Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 0.5 cup all-purpose flour
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 1 cup low-sodium chicken stock
  • 0.5 cup dry white wine
  • 4 cloves garlic, minced
  • 1 small shallot, finely diced
  • 0.25 cup fresh lemon juice
  • 3 tbsp capers, drained and rinsed
  • 3 tbsp unsalted butter, cold and cubed
  • 0.25 cup fresh Italian parsley, chopped
  • 1 lemon, thinly sliced for garnish

Instructions:

  1. In a shallow bowl, combine the flour, salt, and pepper. Dredge the chicken thighs in the flour mixture, shaking off any excess.
  2. Heat the olive oil in a large heavy-bottomed skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until a golden-brown crust forms. Transfer the chicken to the slow cooker.
  3. In a separate bowl, whisk together the chicken stock, dry white wine, minced garlic, diced shallot, and half of the lemon juice. Pour the mixture over the chicken in the slow cooker and sprinkle with capers.
  4. Cover and cook on Low for 4 hours until the chicken is tender and reaches an internal temperature of 165°F.
  5. Once the cooking time is complete, remove the lid. Gradually whisk in the cold, cubed butter one piece at a time to emulsify the sauce. Stir in the remaining lemon juice and fresh parsley.
  6. Serve the chicken and sauce over pasta or polenta, garnished with fresh lemon slices.