Spicy Chicken

TOTAL TIME: 35 min
Prep: 15 min
Inactive Prep: --
Cook: 20 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
CHILI OIL:
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.

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

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.