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.
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