There’s something homey about chicken for dinner, especially with fall in the air. This recipe from Bon Appetit is simple enough that you can make it for a weeknight dinner, or enjoy it around the dining table with family and friends on a Saturday night.
In a large heavy skillet over medium heat, heat 2 T olive oil. Add 1 large minced onion and cook for 8 minutes. Put the onion in a bowl and wipe the skillet clean.
Add 2 T more olive oil to the skillet and turn the heat to medium-high. Season the chicken with salt and add it to the pan, cooking 10-12 minutes total, until golden. Turn halfway through to brown both sides. Put the chicken on a plate.
Put the cooked onion, 1/2 cup parsley and 1/3 cup capers in the skillet and cook for 1 minute. Then add 2 cups low-salt chicken broth, 1/3 cup vinegar, and the chicken, along with any juices.
Reduce the heat to medium-low, cover, and simmer until the meat is tender and falling off the bone – about 1 1/4 hours.
Transfer the chicken to dishes or a platter. Season the sauce in the pan with salt and pepper, then spoon the sauce over the chicken and garnish with parsley. We enjoyed this dish with a side of roasted delicata squash and brown rice. Perfect fall dinner.
- 4 T olive oil
- 1 large onion, minced (1 1/2 cups)
- 4 chicken legs, drumsticks and thighs separated (2 lbs)
- 1/3 cup minced flat-leaf parsley plus more for garnish
- 1/3 cup capers (we used unsalted)
- 2 cups low-salt chicken broth
- 1/3 cup white wine vinegar
- kosher salt
- fresh black pepper
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