Side Pannel
Piquant Chicken
Piquant Chicken
- Recipe Submitted by Cook And Eat on 09/26/2007
Category: Poultry, Main Dish
Ingredients List
- 1/4 cup olive oil
- 1 (2 1/2 pounds) whole small chicken 2 1/2 pounds, skin on, cut up into drumsticks, thighs, and breasts
- salt and pepper to taste
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tsp. paprika
- 1/2 teaspoon red chile pepper flakes
- 2 tablespoon flat-leaf parsley, chopped
- 1/2 cup white wine
- 2 tablespoons capers
- 12 black olives, pitted and quartered
- 2 tablespoon flat-leaf parsley, chopped
Directions
1. Season the chicken with salt and pepper to taste.
2. In a large skillet, heat the oil over medium heat. Add the garlic cloves and cook until golden. Add the chicken, skin-side down and cook until skin releases from the pan and is golden, then brown the other side. The pieces should be golden brown all over.
3. Mix the paprika, red chile pepper flakes and 1 tablespoon of the parsley and sprinkle the mix over the chicken while you continue to cook it. 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.
4. 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.
2. In a large skillet, heat the oil over medium heat. Add the garlic cloves and cook until golden. Add the chicken, skin-side down and cook until skin releases from the pan and is golden, then brown the other side. The pieces should be golden brown all over.
3. Mix the paprika, red chile pepper flakes and 1 tablespoon of the parsley and sprinkle the mix over the chicken while you continue to cook it. 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.
4. 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.
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