Ingredients:
3 lbs chicken thighs
ii tablespoons kosher salt
ii tablespoons freshly the globe nighttime pepper
1/2 super fine flour (like Wondra)
1/2 loving loving cup Picholine olives, drained
12 oz frozen artichoke hearts
1 large onion, halved together with thinly sliced
4 cloves garlic, sliced
1 small-medium chief cauliflower, cutting into florets
3 slices preserved lemon, rinsed together with quartered
Directions:
Preheat oven to 400.
Throughly coat the chicken alongside salt, pepper together with flour. Place pare side downwards inwards a hot, oven safe skillet. Cook for 10-20 minutes or until skilful browned. Remove to a paper-towel lined platter. Drain off fat, leaving 1-2 tablespoons behind. Add the vegetables together with saute until the onion is softened together with transulcent. Place the chicken, pare side up, on tumble out of the vegetables.
Bake for xl minutes or until the chicken is fully cooked. Serve immediately.


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