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 | ingredients |
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2 tablespoons olive oil
4 bone-in, skin-on chicken thighs
1 head cauliflower (about 1 pound), cut into large florets
1/4 cup parsley leaves, chopped
1 tablespoon capers
2 tablespoons sherry vinegar
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 | Chicken with Cauliflower and Parsley |
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Serves 4 | Prep Time: 45 minutes | Total Time: 45 minutes |
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- Preheat oven to 450 degrees. Heat 2 tablespoons olive oil in a large skillet over medium-high. Season chicken with coarse salt and ground pepper. Add chicken skin side down, cook until browned, 5 to 7 minutes. Turn right side up and cook until browned, about 3 minutes. Add cauliflower, season with salt and pepper and turn to coat. Transfer to oven and cook until chicken is cooked, about 15 minutes.
- Transfer chicken to a plate and tent with foil to keep warm. Return cauliflower to oven and continue to cook until just tender, about 5 minutes more. Remove from oven and stir in capers, parsley and vinegar. Serve chicken with cauliflower.
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