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Braised chicken with capers

Time 55 minutes
Yields Serves 4
Braised chicken with capers
(Bob Chamberlin / Los Angeles Times)
1

Clean and quarter the potatoes. Place them in a bowl of cold water and set aside.

2

Wash the chicken under cold running water and pat dry with paper towels. Remove excess fat and season each piece with a pinch each of salt and pepper.

3

Heat the oil in a large heavy skillet over medium-high heat until hot. Quickly sear the chicken thighs until browned on both sides, 2 to 3 minutes per side; taking care as the chicken will splatter and adjusting the heat as necessary. Remove the browned chicken to a plate.

4

Drain the potatoes and pat dry with paper towels. Add them to the hot skillet, cut side down, and cook until lightly browned, 3 to 4 minutes. Remove them to a plate and cover to keep warm.

5

Add the shallot and capers to the skillet and quickly saute, about 1 minute. Stir in the chicken broth, vinegar and lemon juice, scraping up any browned bits in the bottom of the pan.

6

Add the chicken back to the pan, and bring to a gentle simmer. Cover with a tight-fitting lid. Cook the chicken until tender and a thermometer inserted into the meat reads 165 degrees, about 25 to 30 minutes. Add the browned potatoes to the pan during the last 15 minutes of cooking.

7

Arrange the chicken and potatoes on a platter. Taste the sauce to check the seasoning, then bring to a simmer and cook for an additional minute. Spoon the sauce over the chicken, and sprinkle with the chives. Serve immediately.

From test kitchen director Donna Deane.

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