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Spicy Chili Oil Chicken

Spicy Chili Oil Chicken


  • 8 chicken thighs, with skin and bones
  • O&CO. Fleur de Sel
  • Freshly ground pepper
  • 3 tbsp. O&CO. Chili Specialty Olive Oil
  • 1 tbsp. minced garlic
  • ½ cup any O&CO. black olive, pitted and chopped
  • ½ cup any O&CO. green olive, pitted and chopped
  • 3 tbsp. chopped fresh Italian parsley
  • 2 tbsp. drained capers
  • 2/3 cup dry white wine 


  1. Pat chicken dry and sprinkle with Fleur de Sel and pepper. 
  2. Heat chili oil in a large, heavy fry pan over medium heat. 
  3. Add the chicken and cook until golden brown, about 5 minutes per side. 
  4. Remove the skillet from the heat and add the garlic, olives, 2 tbsp. parsley, capers and wine, bring to a boil. Reduce heat to medium low. 
  5. Cover and simmer until chicken is cooked through, about 15-20 minutes. 
  6. Transfer chicken to a warm platter and spoon sauce over. 
  7. Sprinkle with remaining parsley and serve hot.