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Recipes
September 2012

Braised Chicken with Capers and Parsley

By Lauren Fortgang of Le Pigeon in Portland ORPhotography by Marcus Nilsson

4.1

(71)

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

Recipe information

  • Yield

    4 Servings

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

Need to make a substitution?

Preparation

  1. 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.

    Step 2

    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.

    Step 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.

    Step 4

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

Nutrition Per Serving

One serving contains: Calories (kcal) 410 Fat (g) 23 Saturated Fat (g) 4.5 Cholesterol (mg) 185 Carbohydrates (g) 3 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 46 Sodium (mg) 740
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