This is another fabulous recipe I found from Bon Appetit (September 2012 issue). I was able to get it in under $10…who would have thought? I bought my chicken when it was on sale for 99 cents lb, the egg noodles were also on sale for $1.50 for 16 ounces (we only use 8 oz) and carrots I can always find on sale (got mine for 99 cents for a 1-lb bag). This is easy to prep but probably best to serve on a weekend or day that you have time to let the chicken braise (that takes a little over an hour). The chicken is super moist and the white wine vinegar and capers pack tangy and briny flavors into the braise. It is DELICIOUS! The whole meal, (chicken, noodles and carrots) came in at approximately $9.50 for a family of four!
*Sometimes my price in the video might be slightly off from my printed recipe…I usually cook a recipe for the first time on video (I like the challenge! ha!) and then might play with it a little in my written recipe…but they always come in for $10 or less.
BRAISED CHICKEN WITH CAPERS AND PARSLEY-
Prep Time: 10 minutes
Cook Time: about 1 1/2 hours
Serves: 4 for approx $9.50
Ingredients:
4 Tbsp. olive oil, divided
1 large onion, minced (1 1/2 cups)
2-3 lbs chicken leg, drumsticks and/or thighs -I used about 3 pounds-using a leg and thigh for each person
Kosher salt
1/2 cup minced flat-leaf parsley plus more for garnish
1/3 cup capers, rinsed well
2 cups low-salt chicken broth
1/3 cup white wine vinegar
Freshly ground black pepper
Directions:
Heat 2 Tbsp. 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.
Add 2 Tbsp. 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.
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.
Transfer chicken to a large platter. Season sauce in skillet with salt and pepper. Spoon over chicken; garnish with parsley.
FOR THE NOODLES – I cooked 8 ounces of wide egg noodles according to the package directions. I added a pinch of kosher salt and black pepper and served the chicken over the noodles…didn’t even need butter!
FOR THE ROASTED CARROTS- This is my very favorite way to cook carrots! I diagonally sliced up 8 carrots, added about a tablespoon of olive oil, kosher salt and pepper and roasted them in a 400 degree oven for about 20-25 minutes. They will shrivel up a bit….
That sounds yummy. I’m going to try making it with chicken breasts cut in half.
I made this last night with a few changes to the recipe.
I used 3 1/2 pounds of boneless, skinless chicken breasts cut up into about 3×3 cubes and used dried parsley and only a little bit. When I simmered this it really reduced a lot, so I kept adding more low sodium chicken broth and simmering for only about an hour. I didn’t use as much kosher salt as the recipe calls for.
I made no yokes egg noodles with no salt or pepper and I used a bag of cut up mini carrots for the roasted carrots that I cooked for about 40 minutes.
Over all everyone either loved this or said it was ok. There was only a tiny piece of chicken and some noodles left over which I think I will have for lunch today.