Recipe courtesy of Giada De Laurentiis
Episode: Hot & Spicy
Print
Total:
35 min
Active:
15 min
Yield:
4 servings
Level:
Easy

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
Chili Oil:
  • 2 cups olive oil
  • 4 teaspoons dried crushed red pepper flakes

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:

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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