Spicy Chicken

• 4 chicken thighs, with skin and bones
• 2 chicken breasts, with skin and bones halved crosswise
• salt & freshly ground black pepper
• 3 tablespoons chili oil, see Chili Oil
• 1 tablespoon minced garlic
• 12 cup kalamata olive, pitted, coarsely chopped
• 12 cup pitted coarsely chopped green olives
• 4 tablespoons chopped fresh Italian parsley
• 1 12 tablespoons drained capers
• 23 cup dry white wine

1. Sprinkle the chicken with salt and pepper.
2. Heat the oil in a heavy large frying pan over medium-high heat.
3. Add the chicken and cook until golden brown, about 5 minutes per side.
4. Remove the skillet from the heat.
5. Stir in the garlic, olives, 3 tablespoons of parsley and capers.
6. Add the wine.
7. Bring to a boil.
8. Reduce the heat to medium-low.
9. Cover and simmer until the chicken is just cooked through, turning occasionally, about 10 minutes.
10. Transfer the chicken mixture to a platter.
11. Spoon the sauce over.
12. Sprinkle with the remaining 1 tablespoon of parsley and serve.

chicken, chicken breasts, salt, chili oil, garlic, kalamata olive, green olives, fresh italian parsley, capers, white wine

Taken from www.food.com/recipe/spicy-chicken-223480 (may not work)