Recipes

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: 2 cups olive oil 4 teaspoons dried crushed red pepper flakes 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 hours4 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

Recipe Summary Difficulty: Easy Prep Time: 15 minutes Cook Time: 20 minutes Yield: 4 servings