Dinner Tonight: Piquant Chicken Recipe

1. 1

   If the chicken is not already in serving pieces, cut it up into drumsticks, thighs, and cut each breast in half. Leave the skin on. Heat the oil in a large enough skillet to comfortably hold the chicken pieces without crowding, over medium heat. Add the garlic cloves and cook until golden, then remove them and add the chicken skin-side down. Cook until the skin releases from the pan and is golden, then brown the other side. The pieces should be golden brown all over.

2. 2

   Sprinkle the chicken with the chile flakes and half the parsley, and cook for 30 seconds, then add the white wine. Bring to a boil and cook for 3 minutes, scraping up any browned bits in the bottom of the pan, then add the capers and olives. Cover, turn the heat to a simmer, and cook for 30 minutes until the chicken is tender and easily pierced with a fork.

3. 3

   Lift the chicken onto a warmed platter, then turn off the heat. After the juices have begun to settle and the fat has risen to the top, about 2 minutes, tilt the skillet and spoon off most of the fat, leaving behind the juices, capers, and olives. Spoon the sauce over the chicken and serve sprinkled with the remaining parsley.

* Per serving · 4 servings · Values may vary.

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