Twice-Cooked Lemon Chicken

Directions

1. 1
   Wash chicken and pat dry with paper towels.
2. 2
   Pierce each chicken piece with the tip of a sharp knife (one or two 1/2-inch slits) - This will allow the marinade to better-permeate the chicken. Set aside.
3. 3
   Place lemon juice, sherry, lemon zest (3 tablespoons), thyme, rosemary and garlic in a small mixing bowl, whisk to combine.
4. 4
   Pour the marinade into a gallon-size resealable plastic bag; add the chicken; squeeze out the air and seal the bag. Refrigerate to marinate for two hours, turning once.
5. 5
   Meanwhile, combine the flour, salt, paprika, onion powder, and black pepper in a brown paper lunch bag.
6. 6
   Remove chicken thighs from the marinade; reserve 4 tablespoons and dispose of the remaining.
7. 7
   Add each piece of chicken (one-at-a-time) to the flour mixture; seal the bag and shake to coat evenly.
8. 8
   In a large, heavy-bottom skillet, heat the oil over a medium-high flame. Add each coated chicken thigh - without over-crowding - fry until browned, about 10 to 15 minutes.
9. 9
   Preheat oven to 350 degrees F.
10. 10
    Lightly coat the bottom of a 9x13 casserole dish with a no-stick cooking spray. Arrange the browned chicken in the casserole dish and sprinkle with the brown sugar. Scatter the capers around the chicken pieces.
11. 11
    Mix the broth with the reserved marinade; pour over the chicken. Top each thigh with a lemon slice.
12. 12
    Bake chicken for about 20 to 30 minutes, or until the juices run clear and the meat is tender.
13. 13
    Remove from oven and let the chicken rest, covered in foil, for 10 minutes before serving. Transfer chicken and capers to a warmed serving platter; sprinkle with scallions and the remaining lemon zest.
14. 14
    Pour the juices from the casserole dish into small serving bowl; skim the fat off the top. Serve the juices on the side with fluffy white rice and a tossed green salad.