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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 40 |
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This is one I have been wanting to try from Giada. I'm posting this one for my own safekeeping but thought I would share with you all as well. 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 |
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 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. 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.
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