Braised Chicken with Capers and Parsley
- 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
- This recipe is gluten-free (some ingredients require gluten-free brands)
- This recipe is paleo
- Produce
- Flat-leaf parsley plus more (1/2 cup)
- Onion, minced (1 1/2 cups), large (1)
- Meat
- Chicken legs (4)
- Canned Goods
Chicken broth, low-salt (2 cups)
- Condiments
- Capers, salted (1/3 cup)
- White wine vinegar (1/3 cups)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt (1)
- Olive oil (4 tablespoons)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published August 27, 2012 (5 months ago).
116 people saved this recipe.
