Braised Chicken with Parsley and Capers

Braised Chicken with Parsley and Capers Oh my lanta. I’m not fancy. I’m really not. I burp too much to be fancy. My idea of fancy is rapping Iggy Azalea’s “Fancy” and growling my way through an Americano first thing in the morning.

However, I do like to feel fancy every now and again. So, whenever I find something that makes me feel fancy, I flaunt. Boy do I flaunt. It reminds the common folk that I’m better than them. Just kidding.

But really though. People who consume this dish will be impressed with an overwhelming sense of fanciness. Even though it’s not that fancy. But they’ll think it is. And they’ll think you are. And they’ll want to kiss you. But don’t let them. Unless you want that. Then, that’s cool too.

So, to interrupt my pointless rambling, I adapted this recipe from one I found in Bon Appétit.

This is getting dumber and dumber. Just read this recipe and make it. Cause it’s good. And we’re all good. And we like good things. Tidings.

Braised Chicken with Parsley and Capers

Extra Virgin Olive Oil

Whole Chicken, Quartered

1 Large White Onion, diced

3 Cloves of Garlic, smashed and diced

Small jar of Capers, drained

1/3 Cup Chopped Parsley

1/3 Cup White Wine Vinegar

3 Cups Water

1 Cube Chicken Bouillon

Dried Oregano

1-2 Bay leaves

Freshly Ground Salt and Pepper

Start by rinsing your chicken well under cool water and pat dry with paper towels. Make sure and get the kind with the bones still in them, you’ll taste a difference. I’m personally a little icked out just thinking about it but, the marrow in the bones is what makes it taste oh so yummy. So, you know those little dog treats that your puppy loves because it has the marrow in them? You now have that in common.

Season the chicken with salt and pepper on each side and transfer to a skillet warmed to medium-high heat with olive oil. Use just enough to cover the pan or your chicken will get a little greasy! Cook the chicken on both sides until the skin is just a light, golden color of crispy deliciosity. Usually about 10 minutes total, depending on the heat of your skillet.

While that’s cooking, add your diced garlic, onion, and oregano to a stew pot with a few tablespoons of your olive oil. Stir your veggies somewhat often until they get to be almost translucent but still maintain a little crunch. At that point, add your White Wine Vinegar, Water, and Bouillon cube.

Once your chicken is good and golden on both sides, transfer it to your pot of yumminess and bring it to a soft boil. Add in your chopped parsley, bay leaf and capers and stir to get it good and mixed.

(**Now, if you don’t like the strong flavor of capers, you can give it several soaks of water to make them a little milder. Personally, I kinda love them, want to lick them and think they pair well with the white wine but I know that I am not everyone. I am just right most of all the time. So, there’s that.**)

At this point, turn your heat low enough to get a good simmer going and braise the mess out of that chicken for about 1 – 1½ hours with a loosely placed lid on top. That will make sure the steam can escape and your chicken won’t get too hot. Your chicken will really show its gratitude for this by getting so tender that you will think it is butter and want to slurp it up like Paula Deen at Land O’ Lakes factory.

You’ll know your chicken is ready to be devoured when it is falling off the bone. Side note, throw away the bay leaves. I’ve heard they will cut your tongue. I cannot speak from personal experience. By the grace of baby Jesus.

I made this with a little Mexican rice and it was just oh so delicious. However, I am sure that you will be more creative than me and make a more exciting side dish.

Happy Cooking!