Roast cauliflower and chicken thighs

This recipe is adapted from one that I saw on the everyday food website by Martha Stewart.  I am always a little cautious of Martha Stewart recipes as they don't always seem to be tested properly but this one sounded good. I recently discovered how wonderful cauliflower tastes when it has been roasted.  Previously I had only had it boiled in cheese sauce, which I love, but it takes on a whole new dimension when it is roasted or fried.

8 Chicken thighs (bone in)
1 small head of cauliflower cut up
2 tablespoons of sherry or white wine vinegar
1 tablespoon of capers.

Place the chicken thighs skin side down in a frying pan and cook until the skin is golden brown and has released the fat.

Cooked on one side

Then turn over and brown the other side.

Ready for the oven

Remove the chicken and put in a roasting tin and place in a 400 degree oven. Drain all but 1 tablespoon of chicken fat from the frying pan and then add the cauliflower.  Toss for a couple of minutes until just starting to caramelize.

Then throw the frying pan into the oven with the chicken and cook both for about 15 to 20  minutes.
The chicken should be cooked through and the cauliflower golden and cooked through as well.

The cauliflower is cooked

Remove both the chicken and cauliflower pour any juices from the chicken on the cauliflower put the frying pan back on the heat (careful of that hot handle I have many scars from that) then add the vinegar and capers and stir reducing down the liquid until it is just a couple of tablespoons and has thickened.

Serve with the chicken either mixed together or in separate dishes if you have cauliflower hating sons.

The chicken ready to eat

A green salad and crusty bread and you have a balanced tasty quick meal.