Braised Chicken w Capers and Parsley *swoon*

Dinner tonight:

Braised Chicken w Capers and Parsley a la Bon Appetit.

Served with Birthday Pasta

I served it over Birthday Pasta – that’s what I call Homemade Pasta made in the Thomas Keller style = extra egg yolks.  (He uses milk in his pasta dough, I don’t.  I just used more Olive Oil instead).  It’s more yellow and rich than ordinary pasta.  I roll it out a little thinner than ordinary homemade pasta and it makes a lovely, light pasta accompaniment to most any meal.

We were supposed to fly to my parent’s house tomorrow.  No joy.  The airport is still underwater and I doubt it’ll be open in time for us to make our 3p flight to celebrate my Dad’s 70th Birthday with him this weekend, much less allow us to get back home Sunday afternoon for work.  It suckity suck sucks.  I had made him Birthday Pasta to celebrate, but since we had such a drastic change of plans, we decided to eat the pasta for dinner tonight instead.  Small – but delicious – consolation.  Don’t worry – afterwards I made sure we called and thanked him for sharing his Birthday Pasta with us.  *Sad little grin*

So the recipe from the revered Bon Appetitcalls for chicken thighs and fresh parsley. What did I have on hand? I had bone-in chicken BREASTS and DRIED parsley.  What the hell. I decided to go for it.

Briney caper goodness with fall-off-the-bone chicken

Three of the four adults at the table gobbled it up.  C thought the breasts a little dry.  The babies – especially J – had 3rds!!  Huzzah!


Braised Chicken with Capers and Parsley adapted from Bon Appetit’s September 2012 issue.

Printable Recipe HERE

Dairy-FREE, Gluten-FREE


1 Tablespoons Olive Oil, divided

1 Large Onion, minced (1 1/2 cups)

4 Chicken legs, drumsticks and thighs separated (about 2 pounds) **I had 3lb of chicken breasts and I think it was fine. C begs to differ.


1/2 cup minced flat-leaf parsley plus more for garnish **I used dried – fresh is better.

1/3 cup salted capers, soaked well in several changes of water

2 cups low-salt chicken broth **I had veg broth.  I thought it was good.

1/3 cups white wine vinegar

Freshly ground black pepper


How To:

1- Heat 2 Tablespoons of 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 Tablespoons 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.

Chicken + Capers + Parsley = Clapping Family

Pasta made in the Food Processor mixed with Thomas Keller’s 7-yolk Pasta Dough Recipe (via Smitten Kitchen):

Printable Recipe HERE



2 cups all-purpose flour plus additional for kneading

5 Large Egg Yolks

1 Large Egg

2-2 1/2 Tablespoons olive oil

1 teaspoon salt

How To:
1- In a food processor blend all ingredients except for additional flour until mixture just begins to form a ball. On a lightly floured surface knead dough, incorporating additional flour as necessary, until smooth and elastic, about 8 minutes. Dough is best used immediately but may be made 1 day ahead and chilled, wrapped in plastic wrap.  **If it’s too dry pour in water by the Tablespoon until the dough just comes together.  Also, I rarely knead anything for 8 whole minutes.  Maybe 5.  I’m a lazy pants.  Also, let the dough sit for 30 minutes to allow the dough to come together.

2- I use the Kitchen-Aid pasta roller attachment to roll out my dough, but you can use just about anything from a rolling pin to a wine bottle to a hand-cranked machine.  Make the dough as thin as you can as it’ll plump up once boiled.  I’ve found that the back of a butter knife cuts through the dough best when making my pasta ribbons.  I’ve tried sharp and dull knives, a pizza cutter, and even a scissors once.  I think the back of the butter knife really does work best, but I’d love to hear of your explorations!



One thought on “Braised Chicken w Capers and Parsley *swoon*

  1. Pingback: I burned dinner. | Ringing The Dinner Bell

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