Braised Chicken with Capers and Parsley
By mirelsonp
White wine vinegar and capers pack tangy and briny flavors into this braise.
- 4
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
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.