Spicy Chicken

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Rated 5 stars out of 5
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  • Read 156 Reviews
Total Time:
35 min
Prep
15 min
Cook
20 min
Yield:
4 servings
Level:
Easy
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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:

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

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Newest Ratings and Reviews

Read all 156 reviews

  • on April 07, 2013

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    Delicious...I have made this recipe several times w/ Giada's Angel Hair Pasta recipe, and each time it is a winner. I enjoy preparing it for a group of family & friends on our dinner nights! They love, love, love it....

    people found this review Helpful.
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  • on March 24, 2013

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    Awesome recipe. Not for wimps, this one is really spicy.

    people found this review Helpful.
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  • on February 13, 2013

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    Made this tonight and loved the flavor. I did make the chili oil as per the instructions but did not think the chicken was spicy at all. It also took longer to cook than stated and i did cook it 5 minutes longer than in the recipe (my husbands first cut revealed uncooked chicken...yuck!. Next time I may take the chicken out and sear it quickly to get a crispy skin. Would make again!

    people found this review Helpful.
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