EASY SKILLET-
BRAISED CHICKEN
WITH TOMATOES, OLIVES, AND
CAPERS
NOTE: You can make this dish entirely on the stovetop by
lowering the heat to the lowest setting when you add the
chicken in step 4, covering the pan, and cooking until the
chicken is tender, about 45 minutes.
SERVES 4 TO 6
4 to 6 chicken leg quarters
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
1 large onion, finely sliced (about 1½ cups)
2 cloves garlic, finely sliced
1 tablespoon paprika
1 tablespoon ground cumin
1 cup dry white wine
One 28-ounce can whole tomatoes, drained and crushed
by hand
½ cup homemade or low-sodium canned chicken stock
¼ cup capers, rinsed, drained, and roughly chopped
¼ cup chopped green or black olives
¼ cup fresh cilantro leaves