Salty capers, artichoke hearts, and your favorite beer come together with perfectly seared chicken thighs and just one pan.
Prep Time10 minutesminutes
Cook Time40 minutesminutes
Total Time50 minutesminutes
Yield 6servings
5 from 1 vote
Ingredients
6skin-on, bone-in chicken thighs
1/2cupchicken broth
1/2cuppale ale
2tspcorn starch
2tspground black pepper
1tspgarlic powder
1tsponion powder
1/3cuplemon juice
1/2cupcapers
1cupartichoke heartsquartered
fresh flat-leaf parsleychopped, for serving
Instructions
Sprinkle chicken on all sides with salt and pepper, to taste. Place in cold cast iron skillet, skin side down.
Put skillet, with chicken, on stove and heat to medium letting chicken come to temperature with the skillet. Do not touch or move the chicken for 15-20 minutes - until skin is crispy and browned.
Turn over chicken and continue cooking for 15-20 minutes on other side - until chicken is cooked through.
While cooking chicken, add beer, broth, and corn starch to medium bowl and whisk to combine. Add black pepper, garlic powder, onion powder, lemon juice and stir to combine.
When chicken is finished cooking, remove to clean plate and pour off rendered fat.
Return pan to medium-high heat and deglaze pan with the sauce in the bowl. Add artichoke hearts and capers and stir to combine. Let simmer for about 4-5 minutes until sauce has thickened.
Add chicken back to pan and coat with sauce. Cook for 2-3 minutes until chicken has warmed through.
Remove from heat and serve immediately topped with fresh parsley.