Spicy Chicken

• 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

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.
13. Combine the oil and crushed red pepper flakes in a heavy small saucepan.
14. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
15. Remove from heat.
16. Cool to room temperature, about 2 hours.
17. Transfer the oil and pepper flakes to a 4-ounce bottle.
18. Seal the lid.
19. Refrigerate up to 1 month.
20. Yield: 2 cups
21. Prep Time: 2 minutes
22. Cook Time: 5 minutes
23. Inactive Prep Time: 2 hours

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

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/spicy-chicken-recipe.html (may not work)