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.
Yield: 2 cups
Prep Time: 2 minutes
Cook Time: 5 minutes
Inactive Prep Time: 2 hours
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By kelbow823
on November 19, 2011
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It was good but I can't figure out how to get two cups of oil into a four ounce bottle.
By bdlite_27
Virginia
on November 06, 2011
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I made this dish with her fiery angel hair pasta and it was delish. I am not a fan of olives but this dish was so tasty that it didn't matter. I cook this for my "girls" get together and they loved it. They thought it took me hours to prepare, but when I hold them how simple it was to make they were shocked! This dish along with white and red wine will make any get together a success. Thanks Giada...
By kayputh
new york, 72
on December 03, 2010
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DELICIOUS sauce! Loved the mix of spiciness that the chili flakes brought, and tartness that the capers brought to the mix.
a few modifications:
1 omitted the olives, since I don't care for them
2 Like most people, I didn't take the time to follow the instructions for the chili oil, however I did everything BUT letting the oil chill for 2 hrs after combining and heating the ingredients... i.e. I cooked the oil w/ red pepper flakes separately before mixing w/ other ingredients. Not really sure if it made much of a difference, but I did it anyway
Serve over pasta for a quick (easily doable during the week dish served over pasta and a veggie side (I chose roasted asparagus, but a number of things would go w/ it
Read all 151 reviews