Name: Braised Chicken with Capers and Parsley
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

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

Recipe notes