Braised Chicken with Capers and Parsley

This was a hit with the family. Even my mother nodded her head in approval. She never nods at my cooking! ESPECIALLY if it’s western food…

Adapted fromBon Appetite


  • 4 tablespoons oil (high smoking point like avocado oil or peanut oil, not olive oil)
  • 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 and rinsed in water
  • 1.5-2 cups low-salt chicken broth
  • 1/3 cups white wine vinegar*
  • Freshly ground black pepper

*I used asian plum vinegar since my mother only has asian vinegars at home…and I actually rather like the extra sweetness it gave.


  1. Add 2 Tbsp. oil to a large dutch oven and 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.
  2. Drain grease and set aside, reserving 1-2 tbs in the pot. Add onion; cook, stirring often, until softened, about 8 minutes. Salt generously.
  3. Add 1/2 cup parsley and capers to pot; cook for 1 minute. Stir in broth and vinegar.
  4. 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.
  5. Remove chicken pieces. Bring heat up to high and reduce sauce, uncovered ~5 min. Taste sauce and salt if needed.
  6. While reducing sauce, heat a nonstick skillet on high with a bit of reserved oil. Fry chicken, skin side down, ~2 min to crisp up skin. Do not crowd. Do this in batches and avoid chicken pieces touching or you’ll just keep steaming the chicken. Plate chicken and spoon over sauce. Garnish with fresh parsley sprigs and serve.

One Comment to “Braised Chicken with Capers and Parsley”

  1. Looks amazing, like something I need to eat!

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