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Chicken in Lemon, Honey and Capers

Chicken in Lemon, Honey and Capers

A lot of people are scared of making chicken in a sauté pan for fear that the chicken will come out “washed-out”, but the truth is that the ‘saute-steam’ technique is ideal. This technique promises a juicy and tasty outcome. The idea is to sauté the chicken for a few minutes until it’s seared and brown, and only then to add the tasty juices, then cover and cook several minutes while the liquids start steaming. The cooking time for this chicken is surprisingly short (20 minutes max vs. at least an hour in the oven for baked chicken).

I like to mix sweet (honey) and tangy (lemon and capers) flavors that go well together- and also go well with chicken. I like to use the large capers for this dish, which can be found at specialty food stores and are usually sold as “caper berries”. Regular capers may be used as well if you can’t find the caper berries, and will do the job just fine.

One more thing before we get to the recipe – This Monday we’ll be posting a special Israel Independence Day post with great Israeli food recipes.  Don’t forget to check it out.

Ingredients for 6 servings:

6 chicken legs (or any part of the chicken you prefer ie. thighs, breast)

2 tablespoons olive oil

1 lemon, cut into 1 cm. slices

2 thyme sprigs

2 tablespoons lemon juice

2 tablespoons honey

2 tablespoons water

2 tablespoons caper berries, washed and drained or 1 tablespoons small capers

Kosher salt and fresh ground pepper


  1. Remove the chicken from the refrigerator around 30 minutes before cooking.
  2. Heat a large sauté pan and add the olive oil and chicken and cook for about 3 minutes on each side, until golden.
  3. Add the lemon slices, thyme sprigs, lemon juice, honey, water, capers, salt and pepper. Mix so that all ingredients are incorporated and bring to a boil
  4. Lower the heat, cover and cook for around 10 minutes until the chicken is thoroughly cooked (be careful not to overcook- which will make the chicken dry out).