Spicy Chicken

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 4 chicken thighs (with skin and bones)
• 2 chicken breasts, with skin and bones- halved crosswise
• salt & freshly ground black pepper
• 3 tablespoons chili oil (recipe follows)
• 1 tablespoon garlic, minced
• 1/2 cup kalamata olive, pitted, coarsely chopped
• 1/2 cup green olives (pitted and coarsely chopped)
• 4 tablespoons italian parsley (fresh and chopped)
• 1 1/2 tablespoons capers, drained
• 2/3 cup dry wine

Recipe

• 1 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.
• 2 transfer the chicken mixture to a platter. spoon the sauce over. sprinkle with the remaining 1 tablespoon of parsley and serve.
• 3 chili oil:.
• 4 2 cups olive oil.
• 5 4 teaspoons dried crushed red pepper flakes.
• 6 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.
• 7 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.
• 8 yield: 2 cups.
• 9 prep time: 2 minutes.
• 10 cook time: 5 minutes.