Chicken with cauliflower and parsley

The first recipe of the new year and the first use of my new Le Creuset! This dish was pretty simple and pretty delicious! I only wish I had made more cauliflower! The recipe came from the magazine Everyday Food. The recipe says that it serves 4. Total prep and cooking time was about 35 minutes, just as stated in the magazine and the prep work was extremely minimal - my kind of cooking!


Ingredients as modified by me:
5 bone-in, skin-on chicken thighs
1 head of cauliflower (1lb)
1/2 cup fresh parsley
2 T cider vinegar
1 T capers, rinsed.

Directions:
Preheat oven 450'

• In the Le Creuset over a medium heat (or in a ovenproof skillet over a medium-high heat) season chicken with coarse salt and pepper and cook chicken* skin side down for 5-7 minutes or until brown. Flip chicken and cook until brown on the other side.
  
  
• Place cauliflower around the chicken and coat in the pan juices, season with salt and pepper. Put in a pinch of the fresh parsley and transfer the Le Creuset (or skillet) uncovered into the oven. Cook until chicken is cooked through and the cauliflower is tender (about 20-25 minutes)



• Remove from oven and stir in remaining parsley, vinegar and capers.
  *No oil is required for this dish

After making this recipe I would add more cauliflower - with the capers, vinegar and the juice from the chicken it was an amazing array of flavors - yum! I ate umm... almost all of the cauliflower :-D Sorry husband (and child!) I would certainly make this dish again and highly recommend it for a relatively easy meal.