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Braised Chicken Thighs and Cauliflower with Olives and Capers

kept byoskar

1/4 cup extra virgin olive oil
A package of chicken thighs (with bones and skin), about 5 or 6 meaty thighs
Salt and pepper
1/2 cauliflower, cut into large florets
1 yellow onion, sliced
4 cloves garlic, thinly sliced
1/4 cup white wine vinegar, plus more to taste
1 cup cherry tomatoes, sliced in half
3/4 cup Kalamata olives, pitted
2 tablespoons capers
Freshly chopped parsley
Plain couscous, cooked according to package directions



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