2 tablespoons Olive Oil 4-5 bone-in, skin on, chicken thighs Kosher salt and black pepper to taste 1 can chickpeas (drained and rinsed) 1/2 onion (sliced) 2 cloves garlic (sliced) 1 tablespoon capers (rinsed) 1 cup cherry tomatoes (halved) 1 zest of lemon
Preheat the oven to 350 degrees.
Heat a Dutch oven over medium-high heat and add in the oil. Sean the chicken thighs with salt and pepper and place them skin-side down in the oil. Sear the chicken thighs until they are nicely brown, about 5 minutes and then flip and cook for another 3 to 4 minutes. Remove the chicken from the pan and place on a plate.
Add in the onions, and garlic, and cook for another 3 to 4 minutes. Deglaze the pan with a little water or stock and scrape up all of the brown bits from the bottom. Stir in the capers and tomatoes and cook until the tomatoes start to burst and then stir in the chickpeas. Nestle the chicken into the pan, skin side up and place in the oven. Cook the chicken for about 20 to 25 minutes until tender and cooked through. Remove the chicken from the oven and place into a bowl. Sprinkle with parsley and grate some lemon zest over the top.
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