Ingredients
4 T olive oil, divided
1 large onion, minced
2 lbs skin-on chicken thighs
1/2 c minced flat-leaf parsley
1/3 c capers
2 c chicken broth
1/3 c wine vinegar
Freshly ground black pepper
Preparation
Heat 2 T oil in a large heavy skillet over medium heat. Add onion and cook until softened. Transfer onions to a bowl; wipe skillet clean.
Add 2 T oil to skillet and increase heat to medium-high. Season chicken with salt. Add to skillet and cook until golden brown on both sides, 10-12 minutes. Transfer chicken to a plate.
Add reserved onion, 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, about 45 minutes.
Transfer chicken to a large platter. Season sauce with salt and pepper and spoon over chicken. Garnish with parsley.
