Oven Baked Lemon Chicken with Capers

Oven baked lemon chicken with capers. Chicken thighs with vegetables and dry white wine cooked in halogen (turbo) oven. Ingredients olive oil 2 pounds (960 g) chicken thighs 2 yellow onions,peeled and chopped 2 cloves garlic,peeled and roughly chopped 2 sticks celery,diced 1 cup (250 ml) chicken stock 1 tablespoon plain flour 2 teaspoons lemon thyme,freshly chopped zest and freshly squeezed juice of 1 lemon 1 cup (250 ml) dry white wine 4 oz (120 g) capers 2 tablespoons fresh parsley,chopped Method Step 1 In a saute pan,heat oil over medium heat. Add chicken thighs and brown on both sides for 5 minutes. Transfer browned chicken to ovenproof dish. Step 2 Using the same saute pan,cook,stirring onion,garlic and celery until softened. Add 2-3 tablespoons of chicken stock and sprinkle over plain flour. Cook,stirring,for a further 1 minute. Step 3 Gradually add the remaining chicken stock and remaining ingredients,leaving half of chopped parsley. Season to taste with salt and black pepper. Bring to a boil and pour over cooked chicken. Cover securely with double layer of aluminum foil. Step 4 Place on the high rack of turbo oven. Set temperature to 400 F (200 C). Cook for 45 minutes. Step 5 Remove lemon chicken with capers from halogen oven. Serve with cooked spaghetti or rice.