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

Instructions

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.

Yield: 2 cups
Prep Time: 2 minutes
Cook Time: 5 minutes
Inactive Prep Time: 2 hours