Crispy Chicken Thighs with Olives and Caperberries |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
3 1/2 to 4 lb. skin-on, bone-in chicken thighs (about 7 thighs) |
2 teaspoons kosher salt |
1 teaspoon freshly ground pepper |
1/2 teaspoon paprika |
2 teaspoons vegetable oil |
1 lemon |
1 cup pitted large spanish olives |
1 cup large caperberries with stems |
1/4 cup coarsely chopped almonds |
1/4 cup dry white wine |
chopped fresh parsley |
Directions:
1. Preheat oven to 400°. Sprinkle chicken with salt, pepper, and paprika.
2. Heat oil in a 12-inch cast-iron skillet over high heat until oil just begins to smoke.
3. Place chicken in skillet, skin sides down; reduce heat to medium-high, and cook 15 minutes. Transfer chicken to a plate; discard drippings.
4. Cut lemon into 1/4-inch-thick rounds. Stir together olives, caperberries, almonds, and wine in skillet; add lemon slices. Place chicken, skin sides up, in skillet.
5. Bake at 400° for 25 to 30 minutes. Sprinkle with parsley.
|
|