Spicy Chicken With Olives |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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fast easy tasty recipe.. Ingredients:
4 chicken thighs, with skin and bones |
2 chicken breasts, with skin and bones halved crosswise |
salt and pepper |
3 tablespoons chili oil, recipe follows |
1 tablespoon minced garlic |
1/2 cup kalamata olive, pitted and coarsely chopped |
1/2 cup green olives, pitted and coarsely chopped |
1 cup tomato, halved |
4 tablespoons chopped italian parsley |
1 1/2 tablespoons drained capers |
2/3 cup dry white wine or 2/3 cup vegetable stock |
Directions:
1. Sprinkle the chicken with salt and pepper. Heat oil in a heavy large frying pan over medium heat. Add the chicken and cook until golden brown, about 5 minutes. Remove the skillet from the heat. Stir in the garlic, olives, 3 tablespoons of parsley and capers. Add wine (stock). Bring to a boil. Reduce heat to medium-low. Cover and simmer until the chicken is just cooked through, turning occasionally, about 10 mintues.
2. Transfer the chicken mixture to a platter. Spoon the sauce over. Sprinkle with the remaining parsley and serve.
3. Chili Oil:.
4. 2 Cups olive oil.
5. 4 Teaspoon red pepper flakes.
6. Combine the oil and red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer 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.
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