Spicy Chicken
This recipe delivers a flavorful and spicy chicken dish featuring browned chicken pieces simmered in a savory pan sauce with garlic, briny olives, capers, and white wine. It's an easy yet robust main course perfect for a weeknight meal, offering a delightful balance of heat and rich Mediterranean flavors.
Equipment
- 1 Large Heavy-Bottomed Skillet Essential for even browning and simmering
- 1 Cutting Board
- 1 Chef's knife
- 1 Tongs For handling chicken safely
- 1 Serving Platter
Ingredients
Main
- 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
Instructions
- 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.
Notes
To achieve beautifully crisp skin, ensure the chicken is thoroughly patted dry before browning. Do not overcrowd the pan; cook in batches if necessary to maintain consistent heat and allow for proper caramelization. The "Chili Oil" is a crucial flavor component; if not specified for a separate preparation, use a high-quality store-bought version or quickly infuse olive oil with red pepper flakes over low heat. The combination of green and Kalamata olives adds a wonderful briny depth. For an even richer sauce, consider deglazing with a splash of chicken stock along with the wine. Serve this dish with crusty bread to sop up the delicious sauce, or alongside a simple rice pilaf.