4 ounces (1/2 cup) chicken broth
3 ounces (6 tablespoons) white wine, such as Sauvignon Blanc
1 large lemon, half sliced into 6 wafer-thin slices and half squeezed to make 1 1/2 tablespoons juice
Four 4- to 5-ounce boneless, skinless chicken thighs
1 tablespoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, plus more for serving
1 cup all-purpose flour
4 tablespoons (55 grams) unsalted butter, cut into tablespoon-sized pieces
3 tablespoons (45 grams) extra-virgin olive oil
8 ounces (225 grams) white button mushrooms, thinly sliced
3 tablespoons (35 grams) capers, drained but not rinsed
2 tablespoons (6 grams) chopped fresh flat-leaf parsley
Use a pan with a tight-fitting lid or have a large piece of heavy-duty foil standing by to make your own. A good braise requires a good seal. If the thighs are small you may be able to get three in the pan at a time but fight the urge to force them in there as food in a crowded pan rarely browns; it simply stews instead.
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