Just 2 posts after my hiatus, I am of course bringing you a dish featuring chicken thighs. I just love the things, what can I say?
The recipe is from Everyday Food magazine, one of my favorites. It serves four and since I love chicken, I just made the whole thing. It would be very easy to cut in half. Preheat your oven to 450 degrees and lets get started.
You need very few ingredients for this one. Some chicken thighs, parsley, cauliflower, vinegar and capers.
Get your chicken seasoned with some salt and pepper. This is a very important step, you have to season your food for it to taste good!
Measure out the vinegar and parsley.
Break up your head of cauliflower into florets and drain and rinse your capers. If you are unfamiliar with capers they are little pickled flower buds and are quite tasty. If you cannot find capers, green olives would be an ok substitute for this recipe.
Now that we are done prepping, it is time to cook the chicken. Using an oven proof pan, put the chicken skin side down and cook it for 5-7 minutes.
Flip it over and cook for 3 more minutes or until browned. As you can see I had some issues with the skin sticking to the pan.
Add in the cauliflower and give it a little stir around so it gets some of the chicken fat and flavor on it. Don't forget to add some salt and pepper so it gets seasoned correctly also.
Pop it in the oven and let it cook for about 20 minutes. This is the perfect time to clean your prep dishes, or to check your email and hope the dishes magically wash themselves.
After the 20 minutes is up, stir in the capers, vinegar and parsley. You are now ready to eat!
It really doesn't get any easier than that. Just a few ingredients and you have a dinner loaded with flavor and tasty veggies.