Braised Chicken with Tomatoes, Olives and Capers

cooking.nytimes.com

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

2 tablespoons olive oil

1 whole cut-up chicken, or about 3 pounds parts, bone in, skin on

Salt and freshly ground black pepper

2 medium onions, chopped

2 tablespoons drained capers

2 teaspoons minced garlic

1 28-ounce can diced tomatoes (with juice)

½ cup dry white wine or chicken stock

1 cup Niçoise or kalamata olives, pitted

1 tablespoon fresh thyme leaves

¼ cup chopped fresh parsley for garnish

Directions at cooking.nytimes.com

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