Dinner Tonight: Piquant Chicken

Name: Dinner Tonight: Piquant Chicken
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps capers; 1 small whole small chicken, about 2 1/2 pounds, or equivalent of bone-in chicken pieces; 1 teaspoons red chile pepper flakes; 1 handful Small flat-leaf parsley, chopped; 2 cloves garlic, peeled and lightly crushed; 12 oil-cured black olives, pitted and quartered; 59 milliliters olive oil; 118 milliliters white wine

One serving contains 166 calories, 0g of protein, and 15g of fat. This recipe serves 4. If 96 cents per serving falls in your budget, Dinner Tonight: Piquant Chicken might be an excellent gluten free, dairy free, and primal recipe to try. Head to the store and pick up capers, olive oil, chile pepper flakes, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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.

Ingredients you will need

Chicken Drumsticks

Whole Chicken

Heat the oil in a large enough skillet to comfortably hold the chicken pieces without crowding, over medium heat.

Ingredients you will need

Chicken Pieces

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Whole Garlic Cloves

Whole Chicken

Equipment you will use

Frying Pan

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.

Ingredients you will need

Red Pepper Flakes

White Wine

Whole Chicken

Parsley

Capers

Olives

Equipment you will use

Frying Pan

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.

Ingredients you will need

Whole Chicken

Parsley

Capers

Olives

Sauce