Braised Chicken with Capers and Parsley

By mirelsonp

White wine vinegar and capers pack tangy and briny flavors into this braise.

Ingredients

• 4 Tbsp olive oil, divided
• 1 large onion, minced (1 1/2 cups)
• 4 chicken legs, drumsticks and thighs separated (about 2 lb)
• 1/2 cup minced flat-leaf parsley plus more for garnish
• 1/3 cup salted capers, soaked well in several changes of water
• 2 cups low-salt chicken broth
• 1/3 cup white wine vinegar
• Kosher salt
• Freshly ground black pepper

Details

Servings 4

Preparation

Step 1

1. Heat 2 tablespoons oil in a large heavy skillet over medium heat. Add onion; cook, stirring often, until softened, about 8 minutes. Transfer onion to a bowl, wipe skillet clean.

2. Add 2 tablespoons oil to skillet and increase heat to medium-high. Season chicken with salt. Add chicken to skillet and cook, turning once, until golden brown on both sides, 10-12 minutes. Transfer chicken to a plate.

3. Add reserved onion, 1/2 cup parsley, and capers to skillet; cook for 1 minute. Stir in broth and vinegar. Add chicken with any juices. Reduce heat to medium-low; cover and simmer until meat is tender and falling off the bone, about 1 1/4 hours.

4. Transfer chicken to a large platter. Season sauce in skillet with salt and pepper. Spoon over chicken; garnish with parsley.