I love capers, something about their salty brininess speaks to my taste buds. This dish is so simple, and easy to make. All the work is in remembering that you’re cooking it, so that you don’t burn down the house!
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
1lb of chicken ( I used skinless, boneless thighs, you can use bone in with skin, but just be aware it will extend the cooking time a bit.)
1/3 cups white wine vinegar
1.5 cups of organic chicken broth
1/3 cup of capers drained and rinsed
1/2 cup of fresh parsley
1 medium onion
Sea salt and black pepper to taste
Heat 2 Tbsp. oil in a large heavy skillet over medium heat. Season the chicken with sea salt and black pepper, then add the chicken and brown on both sides. Add in the onion; cook, stirring often, until softened. Add the parsley, and capers to skillet; cook for 1 minute.Stir in broth and vinegar. Reduce heat to medium-low; cover and simmer until meat is tender and cooked through falling off the bone, about 20 minutes.
Transfer chicken to a large platter. Spoon sauce over chicken; garnish with parsley.