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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Although the recipes title is spicy I guess it is a matter of opinion because although it is flavorful it is kind of mild. The recipe is courtesy of Giada De Laurentiis. 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, see chili oil |
1 tablespoon minced garlic |
1/2 cup kalamata olive, pitted, coarsely chopped |
1/2 cup pitted coarsely chopped green olives |
4 tablespoons chopped fresh italian parsley |
1 1/2 tablespoons drained capers |
2/3 cup dry white wine |
Directions:
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.
2. Remove the skillet from the heat. Stir in the garlic, olives, 3 tablespoons of parsley and capers.
3. 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.
4. Transfer the chicken mixture to a platter. Spoon the sauce over. Sprinkle with the remaining 1 tablespoon of parsley and serve.
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