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
Sprinkle chicken with salt, pepper, and paprika.
Heat oil in a 12-inch cast-iron skillet over high heat until oil just begins to smoke.
Place chicken in skillet, skin sides down; reduce heat to medium-high, and cook 15 minutes.
Transfer chicken to a plate; discard drippings.
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.
Bake at 400 for 25 to 30 minutes.