EASY SKILLETBRAISED 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 1ẵ 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 ẵ cup homemade or low-sodium canned chicken stock ẳ cup capers, rinsed, drained, and roughly chopped ¼ cup chopped green or black olives ¼ cup fresh cilantro leaves ¼ cup lime juice (from 3 to 4 limes) Adjust an oven rack to the lower-middle position and preheat the oven to 350°F Lightly season the chicken legs with salt and pepper Heat the oil in a 12-inch ovenproof skillet or sauté pan over high heat until lightly smoking Using tongs, carefully add the chicken pieces skin side down Cover with a splatter screen or partially cover with a lid to prevent splattering and cook, without moving it, until the chicken is deep golden brown and the skin is crisp, about minutes Flip the chicken pieces and cook until the second side is golden brown, about minutes longer Transfer the chicken to a large plate and set aside Reduce the heat under the pan to medium-high, add the onions, and cook, using a wooden spoon to scrape up the browned bits from the bottom of the skillet and then stirring frequently, until completely softened and just starting to brown, about minutes Add the garlic and cook, stirring, until fragrant, about 30 seconds Add the paprika and cumin and cook, stirring, until fragrant, about 1 minute longer Add the white wine and scrape up the browned bits from the bottom of the skillet Add the tomatoes, chicken stock, capers, and olives and bring to a boil Nestle the chicken pieces into the stock and vegetables so that only the skin is showing Cover the pan and transfer to the oven Cook for 20 minutes, then remove the lid and continue to cook until the chicken is falling-off-the-bone tender; and the sauce is rich, about 20 minutes longer ... Nestle the chicken pieces into the stock and vegetables so that only the skin is showing Cover the pan and transfer to the oven Cook for 20 minutes, then remove the lid and continue to cook until the chicken is falling-off -the- bone... the chicken pieces and cook until the second side is golden brown, about minutes longer Transfer the chicken to a large plate and set aside Reduce the heat under the pan to medium-high, add the. .. 30 seconds Add the paprika and cumin and cook, stirring, until fragrant, about 1 minute longer Add the white wine and scrape up the browned bits from the bottom of the skillet Add the tomatoes,