Chicken with Olives, Mushrooms and Chili Oil

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Ingredients

2 Tablespoons olive oil
1 Tablespoon Ginger·Mustard Rub
6 chicken thighs or 1 whole chicken cut up
2 teaspoons Organic red pepper flakes
½ cup olive oil
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 kick if you’ve got those around)
black peppers in brine (or capers, if you like them)
1 bunch fresh parsley
1 cup dry white wine

Stir the Ginger mustard rub into 2 Tablepoons of olive oil.
Wash and remove skin from chicken thighs. Dry and then coat with the ginger mustard marinade.
Cover and leave in the refrigerator overnight.
In glass jar, stir the red pepper flakes into the ½ cup olive oil and let infuse overnight.

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 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.