Crispy Chicken Thighs with Olives and Caperberries

Crispy Chicken Thighs with Olives and Caperberries
You can never have too many main course recipes, so give Crispy Chicken Thighs with Olives and Caperberries a try. This recipe serves 6. One serving contains 996 calories, 58g of protein, and 8g of fat. Head to the store and pick up almonds, vegetable oil, pepper, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

Instructions

1
Preheat oven to 40
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2
Sprinkle chicken with salt, pepper, and paprika.
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Whole ChickenWhole Chicken
PaprikaPaprika
PepperPepper
SaltSalt
3
Heat oil in a 12-inch cast-iron skillet over high heat until oil just begins to smoke.
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Cooking OilCooking Oil
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4
Place chicken in skillet, skin sides down; reduce heat to medium-high, and cook 15 minutes.
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Whole ChickenWhole Chicken
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5
Transfer chicken to a plate; discard drippings.
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6
Cut lemon into 1/4-inch-thick rounds. Stir together olives, caperberries, almonds, and wine in skillet; add lemon slices.
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Caper BerriesCaper Berries
AlmondsAlmonds
OlivesOlives
LemonLemon
WineWine
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7
Place chicken, skin sides up, in skillet.
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8
Bake at 400 for 25 to 30 minutes.
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9
Sprinkle with parsley.
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ParsleyParsley
DifficultyHard
Ready In45 m.
Servings6
Health Score20
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