Braised Chicken with Capers and Parsley - Northern Michigan's News Leader

Braised Chicken with Capers and Parsley

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4 Tbs. Olive Oil, Divided
1 Large Onion, Minced (1 1/2 Cups)
4 Chicken Thighs, Separated (about 2 lbs.
  Kosher Salt
1/2 Cup Minced Flat-Leaf Parsley - More for Garnish
1/3 Cup Salted Capers, Soaked well in several changes of water
2 Cups Low-Sodium Chicken Broth
1/3 Cup White Wine Vinegar
  Freshly Ground Black Pepper

Heat two tablespoons 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.

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, 10-13 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. Season sauce in skillet with salt and pepper. Spoon over chicken. Garnish with parsley.

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