Chicken with capers, red wine vinegar & parsley

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• Fluffysammy

  24 June 2010

  Fluffysammy commented on this recipe

  I was not expecting to like this recipe (i love creamy sauces not tomatoe ones) i was making it for my son and husband BUT i ended up eating it too as it was really really lovely, i had bought some beetroot Vinegar at the good food show so i used this instead of the red wine vinegar. it was very tasty and i am making it again tonight. i served it with sweetpotato mash and broad beans rather than salad

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• mortini

  25 June 2010

  mortini rated and commented on this recipe

  

  Tasted really good, but I'd remove the chicken skin next time as it doesn't stay crispy after cooking in the stock. Also I'd reduce the amount of stock next time - probably by about half - as it was too liquid.

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• Penny

  25 June 2010

  Penny rated and commented on this recipe

  

  Worked really well. Used chopped tomatoes as I doubled the quantity but not their juice. At the end took out the chicken pieces and reduced the sauce more before adding capers and coriander (didn't have any parsley).

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• Bellamunch

  28 June 2010

  Bellamunch rated and commented on this recipe

  

  Loved this. So tender and flavourful. Does keeping the skin on help retain the juiciness of the meat? If not, I'd take it off after browning too.

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• RoseE

  28 June 2010

  RoseE rated and commented on this recipe

  

  recipe very unclear about what heat to but the pan on and after 30 min the chicken was not cooked way to much liquid with whole capers used it is not a well thought out recipe

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• Franniban

  08 March 2011

  Franniban rated and commented on this recipe

  

  I come back to this time and again, it's lovely. I tend to add a few more capers as I love the flavour.

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• v.finney

  15 March 2012

  v.finney rated and commented on this recipe

  

  So much flavour for so little effort, just the kind of taste I like, tangy yet light. I think there have been some people not making this correctly and reviewing it badly, dont let that put you off!! The only adjustment i made was having the lid just half on to retain some steamy heat, but to me it wouldnt reduce as well if i left it on?

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http://www.bbcgoodfood.com/recipes/601641/

http://www.bbcgoodfood.com/recipes/601641/

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Ingredients

• 2 chicken legs
• 2 shallots , sliced
• 4 tbsp red wine vinegar
• 250ml chicken stock
• 2 tomatoes , seeded and diced
• 2 tsp capers
• butter
• ½ small bunch parsley , chopped
• salad , to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Cook 45 mins

Ingredients

• 2 chicken legs
• 2 shallots , sliced
• 4 tbsp red wine vinegar
• 250ml chicken stock
• 2 tomatoes , seeded and diced
• 2 tsp capers
• butter
• ½ small bunch parsley , chopped
• salad , to serve

Per serving

388 kcalories, protein 29.6g, carbohydrate 4g, fat 28.3 g, saturated fat 9.1g, fibre 1.3g, salt 1.63 g

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