Skip to main content

← The recipe book

[[ Chicken · Meat · Dinner · Roast · Soup ]]

Slow-Braised Lemon Capsicum Chicken

Chicken pieces braised low and slow with capsicum and red onion in a lemony, honey-soy sauce. The meat falls off the bone and the sauce has a gentle sweet-sour flavour. Good for a midweek dinner when you want something easy that looks after itself.

Time: 1 h 30 min
Effort: Low
Steps: 7

4 of the steps have a timer you can start with one tap.

Pencil drawing of Slow-Braised Lemon Capsicum Chicken

Ingredients

4 to feed

1.3 kg chicken drumsticks and nibbles
1 whole red capsicum
1 whole green capsicum
0.5 whole red onion
2 cloves garlic
500 ml chicken stock
3 tbsp honey
1 tbsp soy sauce
1 tsp Dijon mustard
0.5 whole lemon
0.5 tsp black pepper
1 tsp salt
1 tbsp oil

How it goes

PrepSlice the vegetables · Mix the sauce
CookBrown the chicken · Soften the vegetables
BraiseBuild the braise
FinishReduce the sauce
PlateServe

Method

Slice the vegetables
Slice both capsicums into 1 cm strips — no need to be precise. Halve the half onion and slice into thin wedges. Crush the 2 garlic cloves with the flat of your knife and peel.
Mix the sauce
In a jug or bowl, combine: 500 ml chicken stock, 3 tbsp honey, 1 tbsp soy sauce, 1 tsp Dijon mustard, juice of half a lemon, ½ tsp black pepper, 1 tsp salt. Give it a quick stir — it doesn't need to be perfect, it'll all come together in the pot.
Brown the chicken
Heat 1 tbsp oil in your heavy pot over medium-high heat until shimmering. Add the chicken in a single layer, skin-side down. Leave it — don't move it — for 3 minutes until the skin is golden. Flip with tongs and brown the other side for 2–3 minutes. Work in batches if needed.
Soften the vegetables
Remove the browned chicken and set aside. In the same pot (don't clean it — those brown bits are flavour), add the capsicum, onion, and garlic. Stir over medium heat for 3–4 minutes until they just start to soften and pick up the colour from the pan.
Build the braise
Return the chicken to the pot, nestling it in amongst the vegetables. Pour the sauce mixture over everything — it should come about halfway up the chicken. Bring to a gentle simmer, put the lid on, and reduce heat to low.
Reduce the sauce
Remove the lid. Turn the heat up to medium. Let the sauce bubble and reduce for 10–15 minutes, stirring occasionally, until it thickens into a glossy glaze that coats the chicken. Taste and adjust: more lemon for brightness, more pepper for warmth.
Serve
Spoon rice, mash, or crusty bread into bowls. Lay the chicken over the top and generously spoon the capsicum-honey sauce over everything. The sauce should be glossy and cling to the chicken.