Lemon and caper chicken
Published on 29 June 2026
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A delicious recipe with the fresh flavour of lemon and a sauce for mopping up with bread. I served it with boiled potatoes and parsley. Almost all the ingredients were grown in my garden: a wonderfully fragrant freshly picked lemon, capers I had preserved in salt, herbs and extra virgin olive oil from my own trees. Wonderful fragrance and flavour.
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Ingredients
INGREDIENTS FOR 4
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Method
Introductory photographs from the original
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- Step 1 of 8
I cut the chicken into pieces and coat in flour. The original suggests cornflour or potato starch instead for coeliacs.
- Step 2 of 8
I put plenty of oil, the rosemary sprigs and chopped parsley in a large frying pan and heat gently.
- Step 3 of 8
I add the chicken and brown for 5 minutes, seasoning with salt and pepper.
- Step 4 of 8
I squeeze the lemon and grate the zest.
- Step 5 of 8
In a bowl I mix the lemon juice, 1 teaspoon of cornflour and half a glass of water or vegetable stock, dissolving it well.
- Step 6 of 8
I add it to the chicken and remove the rosemary.
- Step 7 of 8
I cover and cook for about ten minutes. It should stay moist; if it thickens too much I add more liquid. At the end of cooking I add the chopped capers.
- Step 8 of 8
Finally I add the grated lemon zest.
Original source: https://incucinaconlilly.com/2026/06/29/pollo-al-limone-e-capperi/