3 lbs chicken thighs
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
1/2 super fine flour (like Wondra)
1/2 cup Picholine olives, drained
12 oz frozen artichoke hearts
1 large onion, halved and thinly sliced
4 cloves garlic, sliced
1 small-medium head cauliflower, cut into florets
3 slices preserved lemon, rinsed and quartered
Preheat oven to 400.
Throughly coat the chicken with salt, pepper and flour. Place skin side down in a hot, oven safe skillet. Cook for 10-20 minutes or until well browned. Remove to a paper-towel lined platter. Drain off fat, leaving 1-2 tablespoons behind. Add the vegetables and saute until the onion is softened and transulcent. Place the chicken, skin side up, on top of the vegetables.
Bake for 40 minutes or until the chicken is fully cooked. Serve immediately.