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Chicken with Olives, Mushrooms and Chili Oil

Briney olives, dry white wine and the complex nuances of our Ginger·Mustard Poultry Rub converge for an explosion of tastes. Serve with Chco e Pepe (thin spaghetti with pecoroni and parsley) to soak up the extra sauce.

Chicken with Olives, Mushrooms and Chili Oil
Prep time

Cook time

Total time


Recipe type: Main
Serves: 3-6

  • 6 chicken thighs
  • olive oil
  • 2 teapsoons Smith & Truslow freshly ground organic Ginger¬∑Mustard Rub
  • Fine Sea Salt
  • Organic ground black pepper
  • Organic red pepper flakes
  • 2 cups sliced mushrooms
  • 1 small red bell pepper, sliced in thin strips
  • 2 large cloves garlic, minced
  • ½ cup combination black kalamata olives and green olives (Martini olives in vermouth work wonderfully and add an extra kickif you’ve got those around)
  • black peppers in brine (or capers, if you like them)
  • 1 bunch fresh parsley
  • 1 cup dry white wine

  1. Directions
  2. The night before (preferably)
  3. Stir 2 teaspoons of Poultry Rub into 2 Tablespoons of olive oil/
  4. Wash and remove skin from chicken thighs. Dry and coat with above mixture.
  5. Cover and leave in the refrigerator.
  6. In glass jar, stir 2 teaspoons red pepper flakes into ½ cup olive oil and let infuse overnight.
  7. Ready to Go
  8. Heat chili infused olive oil in large skillet.
  9. Brown chicken on each side, about 5-7 minutes.
  10. Remove chicken to plate.
  11. Add mushrooms and peppers and saute for 5 minutes.
  12. Add garlic and and stir for a few more minutes.
  13. Add olives and parsley and continue to stir for a few more minutes.
  14. Return chicken to sautee pan.
  15. Add white wine, brined black peppers and bring to boil.
  16. Simmer covered for about 20 minutes, turning chicken over occasionally, until chicken it done throughout.
  17. Plate chicken and spoon sauce on top. Serve with side of linguini.

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