I found the perfect Sunday evening dinner recipe. Actually, my mom (thanks mom!) found the perfect
chicken recipe and she served it to me when I was at home and I fell in
love. It has only a handful of pantry
staple ingredients and requires a minimal amount of work to make. The chicken that emerges after cooking is
moist and tender (falling off the bone!) and is encased in a sauce that is so
perfectly acidic and salty that I found myself licking my plate and using
pieces of bread to sop up every last bit.
After spending an entire week thinking about this chicken I decided I
needed to make it for myself and see if it lived up to my memories. Oh did it!
(It really was love at first bite.)
This dish will now be in heavy rotation as it lends itself to fall
evenings and cozy meals for two (or a crowd!).
Did I mention how easy it was? I
managed to catch up on my overflowing stacks of Martha Stewart magazines while
it simmered on the stove and filled our apartment with the most delicious
smell.
Braised
Chicken with Capers and Parsley
Recipe is perfect and comes from Bon Appetit
4 tablespoons olive oil, divided
1 large onion, minced (1 ½ cups)
4 chicken legs, drumsticks, and
thighs, (or any combination of these pieces as long as it’s about 2 pounds)
Kosher salt
½ cup minced flat-leaf parsley,
plus more for garnish
1/3 cup salted capers
2 cups low-salt chicken broth (or
homemade!)
1/3 cup white wine vinegar
Freshly ground black pepper
Heat 2 tablespoons oil in a large
heavy skillet over medium heat. Add
onion, cook, stirring often, until softened, about 8 minutes. Transfer oven to a bowl, wipe skillet
clean.
Add 2 tablespoons 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 plate.
Add reserved onion, ½ 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 ¼ hours.
Transfer chicken to a large
platter. If you still have a lot of
liquid in the pan, increase to high and stir to reduce sauce down a little,
about 5 minutes. Taste sauce, and add
more salt or pepper if necessary (I found it needed pepper and not salt). Spoon sauce over chicken; garnish with
parsley.
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