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