Spicy Chicken (Giada De Laurentiis) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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 |
2 cups olive oil |
4 teaspoons dried crushed red pepper flakes |
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. 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.
5. 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.
6. Yield: 2 cups
7. Prep Time: 2 minutes
8. Cook Time: 5 minutes
9. Inactive Prep Time: 2 hours
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