Braised Chicken with Capers and Parsley

By KDHarmon

Ingredients

• 4 tablespoons olive oil, divided
• 1 large onion, minced (1 1/2 cups)
• 4 chicken legs, drumsticks and thighs separated (about 2 pounds)
• Kosher salt
• 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 cups white wine vinegar
• Freshly ground black pepper

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Heat 2 Tbsp. 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.

Add 2 Tbsp. 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.

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.

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


Makes 4 servings.