Serves 4
105 min
Braised Chicken with Capers and Parsley
Recipe GLPRf74d5802d0a2cb
Tender chicken legs braised in a bright, savory sauce with caramelized onions, briny capers, and fresh parsley. The meat becomes fall-off-the-bone tender as it simmers in chicken broth and vinegar, creating a deeply flavored pan sauce that's both elegant and comforting.
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Ingredients
4 tablespoons olive oil, divided
1 large onion, minced
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 cup white wine vinegar
Freshly ground black pepper
Directions
Heat 2 tablespoons of olive oil in a large heavy skillet over medium heat. Add the minced onion and cook, stirring often, until softened and beginning to turn golden, about 8 minutes. Transfer the cooked onion to a bowl and set aside. Wipe the skillet clean with a paper towel.
Add the remaining 2 tablespoons of olive oil to the skillet and increase the heat to medium-high. Pat the chicken legs dry and season generously on all sides with kosher salt. Place the chicken in the hot skillet and cook, turning once, until the skin is golden brown on both sides, about 10–12 minutes total. Transfer the browned chicken to a clean plate.
Return the reserved onion to the skillet along with the minced parsley and drained capers. Stir and cook for 1 minute to warm through and combine flavors. Pour in the chicken broth and white wine vinegar, stirring to scrape up any browned bits from the bottom of the skillet. Return the chicken pieces and any accumulated juices to the skillet.
Reduce the heat to medium-low and cover the skillet with a lid. Simmer gently until the chicken is very tender and the meat pulls easily away from the bone, about 1 hour and 15 minutes. The thigh should reach an internal temperature of 165°F.
Transfer the chicken pieces to a large serving platter. Taste the sauce remaining in the skillet and season with additional kosher salt and freshly ground black pepper as needed. Spoon the sauce and vegetables over the chicken, then garnish generously with fresh parsley. Serve hot.
