2 chicken breasts with skin and bones, halved crosswise
4 chicken thighs with skin and bones
0.7 cup cooking wine dry white
1 tablespoon garlic minced
0.5 cup olives green pitted coarsely chopped
0.5 cup kalamata olives pitted coarsely chopped
2 cups olive oil
4 tablespoons parsley leaves fresh italian chopped
4 teaspoons pepper flakes dried red crushed
4 servings salt and pepper black freshly ground
Equipment
frying pan
sauce pan
kitchen thermometer
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.
