Luce’s Braised Chicken with Capers and Parsley

Luce’s Braised Chicken with Capers and Parsley

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  • 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


  1. 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.

  2. 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.

  3. 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.

  4. Transfer chicken to a large platter. Season sauce in skillet with salt and pepper. Spoon over chicken; garnish with parsley.

Serves 4

Source: Bon Appetit

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