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"The belly rules the mind."--Spanish Proverb

Braised Chicken with Capers and Parsley Recipe

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This recipe for Braised Chicken with Capers and Parsley is from Dennis's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 tbsp. olive oil, divided
1 large onion, minced (1 1/2 cups)
4 chicken legs, drumsticks and thighs separated (about 2 lb.)
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:
Directions:
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.

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.

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.
Personal Notes:
Personal Notes:
very good

 

 

 

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