Spicy Chicken
Serves: 2
Kirstin Bosco
1 January 1970
Based on User reviews:
40
Spice
54
Sweetness
45
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1
Salt3 tbsps
Chili Oil (recipe follows)1 tbsp
Garlic (minced)1.5 tbsps
Capers (drained)2 cup
White Wine (dry)2 cups
Olive OilDirections:
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 Prep Time: 2 minutes Cook Time: 5 minutes Inactive Prep Time: 2 hours