Spicy Chicken

Spicy Chicken
Spicy Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    chicken thighs with skin and bones

  • 2

    chicken breasts with skin and bones, halved crosswise

  • Salt and freshly ground black pepper

  • 3

    tablespoons Chili Oil, recipe follows

  • 1

    tablespoon minced garlic

  • 1/2

    cup kalamata olives, pitted, coarsely chopped

  • 1/2

    cup pitted, coarsely chopped green olives

  • 4

    tablespoons chopped fresh Italian parsley leaves

  • 1 1/2

    tablespoons drained capers

  • 2/3

    cup dry white wine

Directions

Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large frying pan over medium-high heat. Add the chicken and cook until golden brown, about 5 minutes per side. Remove the skillet from the heat. Stir in the garlic, olives, 3 tablespoons of parsley and capers. Add the wine. Bring to a boil. Reduce the heat to medium-low. Cover and simmer until the chicken is just cooked through, turning occasionally, about 10 minutes. Transfer the chicken mixture to a platter. Spoon the sauce over. Sprinkle with the remaining 1 tablespoon of parsley and serve. Chili Oil: 2 cups olive oil 4 teaspoons dried crushed red pepper flakes Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes. Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.

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