Ingredients:
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
Procedure:
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.
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.
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.
Transfer chicken to a large platter. Season sauce in skillet with salt and pepper. Spoon over chicken; garnish with parsley.
Magazine: Bonappetit, September 2012
Recipe Author: Luce in Portland, OR
Photo By: Marcus Nilsson
Source: http://www.bonappetit.com/recipes/2012/09/braised-chicken-with-capers-and-parsley