Chicken with Olives, Mushrooms and Chili Oil

Lynn H
Servings

4-6

Prep Time

10 minutes

Cook Time

55 minutes

Cuisine

Mediterranean

Category

Main Course

This braised chicken with olives, mushrooms and chili oil is big on flavor with very little hands-on time. Chicken thighs marinate overnight in our organic Ginger Mustard Rub while red pepper flakes infuse olive oil into a homemade chili oil. The next day, the chicken is browned in that spicy oil and braised in white wine with mushrooms, red peppers, garlic and olives. Serve over linguine to soak up the sauce. Gluten-free when served with gluten-free pasta.
Braised chicken thighs with olives, mushrooms and red peppers

Ingredients

  • 2 tablespoons olive oil (for the marinade)
  • 1 tablespoon GingerยทMustard Rub
  • 6 bone-in chicken thighs, skin removed (or 1 whole chicken, cut up)
  • 2 teaspoons Organic red pepper flakes
  • 1/4 cup olive oil (for the chili oil)
  • 2 cups sliced mushrooms
  • 1 small red bell pepper, sliced into thin strips
  • 2 large cloves garlic, minced
  • 1/2 cup mixed Kalamata and green olives (martini olives in vermouth add an extra kick)
  • 1 tablespoon green peppercorns in brine, drained (or capers)
  • 1/2 cup chopped fresh parsley, divided
  • 1 cup dry white wine
  • Salt, to taste
  • Linguine, for serving

Directions

    Prep the night before

    1. Stir the Ginger mustard rub into 2 Tablepoons of olive oil.
    2. Remove the skin from the chicken and pat dry with paper towels. Coat with the Ginger Mustard marinade.
    3. Cover and leave in the refrigerator overnight.
    4. In a glass jar, stir the red pepper flakes into the 1/4 cup olive oil and let infuse overnight.

    Ready to Cook!

    1. Heat chili infused olive oil in large skillet.
    2. Brown chicken on each side, about 5-7 minutes.
    3. Remove chicken to plate.
    4. Add mushrooms and peppers and saute for 5 minutes.
    5. Add garlic and stir for a few more minutes.
    6. Add the olives, green peppercorns and half the parsley and stir for 1-2 more minutes.
    7. Return chicken to sautรฉ pan.
    8. Add white wine and bring to boil.
    9. Reduce the heat, cover and simmer for 25-30 minutes, turning the chicken occasionally, until it reaches 165ยฐF. Season with salt to taste.
    10. Plate the chicken, spoon the sauce over the top and sprinkle with the remaining parsley. Serve with linguine.

    Featured Ingredient:

    All of our products are certified organic, gluten-free and tested for heavy-metals.

    Organic Ginger Mustard Rub Learn More

    Why use Ginger Mustard
    Poultry Rub from Smith and Truslow?

    Crafted with warming ginger, zesty mustard, earthy thyme and sage, and the bold depth of cumin, this blend is rounded out with just the right touch of salt and pepper. Perfect for seasoning roasted veggies, poultry, or hearty grains, it brings a savory, aromatic kick to every dish. As with all our blends, we only use organic, gluten free, kosher and heavy metal tested ingredients.ย  There are no additives, so the flavor of our pure ingredients shines through.

    Back to recipes

    Using multiple spices? Build your own custom box.

    Small jars: discounts on 9 & 12 jar boxes, free shipping on 12. Medium jars: discounts on 6 & 12 jar boxes, free shipping on 6 & 12.

    Build a Medium Jar Box Build a Small Jar Box