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Chicken with Cauliflower and Parsley
- 2 tablespoons olive oil
- 4 bone-in skin-on chicken thighs
- 1 head cauliflower (about 1 pound) cut into large florets
- 1/4 cup parsley leaves chopped
- 1 tablespoon capers
- 2 tablespoons sherry vinegar
Directions:View on PBS Food
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