This meal consisting of 5 quick and easy ingredients relies on an oven-proof skillet to complete the job. The source: Everyday Food, December 2009, 35 minutes, 15 minutes, 4 servings. The ingredients are 4 bone-in, skin-on chicken thighs (6 to 8 ounces each), coarse salt and ground pepper, 1 head cauliflower (about 1 pound), cut into large florets, 1/4 cup chopped fresh parsley leaves, 2 tablespoons sherry vinegar, 1 tablespoon capers, rinsed. The directions are to preheat the oven to 450 degrees. Heat a large stainless steel skillet over medium-high heat. Season the chicken with coarse salt and ground pepper. Cook the chicken, skin-side down, until the skin is browned, 5 to 7 minutes. Flip the chicken and cook until browned, about 3 minutes. Place the cauliflower around the chicken, turning to coat in pan juices. Season with salt and pepper. Transfer the skillet to the oven and roast until the chicken is cooked through and the cauliflower is tender, about 20 minutes. Remove from the oven and stir in the parsley, vinegar, and capers. Cooks Notes: Theres no need to add oil to the skillet because you start by cooking the chicken skin-side down. If the skillet is very dark, reduce the heat.
27.04.2023 @ 05:23
This meal consisting of 5 quick and easy ingredients relies on an oven-proof skillet to complete the job. The source: Everyday Food, December 2009, 35 minutes, 15 minutes, 4 servings. The ingredients are 4 bone-in, skin-on chicken thighs (6 to 8 ounces each), coarse salt and ground pepper, 1 head cauliflower (about 1 pound), cut into large florets, 1/4 cup chopped fresh parsley leaves, 2 tablespoons sherry vinegar, 1 tablespoon capers, rinsed. The directions are to preheat the oven to 450 degrees. Heat a large stainless steel skillet over medium-high heat. Season the chicken with coarse salt and ground pepper. Cook the chicken, skin-side down, until the skin is browned, 5 to 7 minutes. Flip the chicken and cook until browned, about 3 minutes. Place the cauliflower around the chicken, turning to coat in pan juices. Season with salt and pepper. Transfer the skillet to the oven and roast until the chicken is cooked through and the cauliflower is tender, about 20 minutes. Remove from the oven and stir in the parsley, vinegar, and capers. Cooks Notes: Theres no need to add oil to the skillet because you start by cooking the chicken skin-side down. If the skillet is very dark, reduce the heat.