20 pieces chicken legs and thighs
4 quarts diced white onion
1 pint thinly sliced garlic
2 tablespoons chili flakes
1 1/16 once jar capers, strained and washed
1 quart white wine
2 cups lemon juice
3 quarts chicken stock
1 cup chopped fresh Italian parsley
rice or pasta
Season chicken with salt and pepper. Drizzle olive oil in a rondeau and sear the chicken skin-side down over high heat until the skin is crispy, about 10 minutes. Flip the meat and sear on the other side until crispy. Remove chicken from pan, reserving juices in the pan. Reduce the heat to medium, add a little more olive oil, onions, garlic, and chili flakes. Season with salt and pepper. Sweat until soft, about 15 minutes. Once soft, add capers and white wine. Allow the mixture to come to a soft boil. Add the cooked chicken back to the pan, along with the lemon juice and chicken stock. Reduce heat to a simmer and cook chicken slowly until meat is cooked through, about 20 minutes.
To Assemble or Serve:
When the chicken is done, add in the chopped parsley. Serve over rice or pasta with a generous spoonful of the caper sauce.