06
Mar
13

Skillet cooked chicken

2 1/4 pounds bone-in, skin-on chicken thighs and/or legs
Kosher salt
1 tablespoon olive oil
1 cups chicken stock
1 head cauliflower cut into florets 
5 garlic cloves, smashed and peeled
1/2 cup green california olives
1 small lemon, cut into wedges
6 thyme sprigs

Preheat oven to 450 degrees. Season chicken with salt. Heat a large, cast iron skillet over medium-high heat. Add oil and chicken skin side down, cook until browned, about 5 minutes. Flip chicken, add 1 cup stock and 1/2 teaspoon salt. Nestle cauliflower around the chicken and bring to a boil. Add garlic, olives, lemon wedges, and thyme. Transfer skillet to oven. Roast, stirring cauliflower halfway through, until cauliflower is tender and chicken is cooked through, about 30 minutes.
If you like you can thicken the sauce by returning the skillet to the stove. Mix of 1 tsp arrowroot flour starch with 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. 

Enjoy! Recipe given to readypaleo by Ellie Hamner830437_10151491419529533_816196067_o

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