Piquant Chicken

Ingredients

• 1 whole small chicken, about 2 1/2 pounds, or equivalent of bone-in chicken pieces
• 1/4 cup olive oil
• 2 cloves garlic, peeled and lightly crushed
• 1/2 teaspoon red chile pepper flakes
• 1/2 cup white wine
• 2 tablespoons capers
• 12 oil-cured black olives, pitted and quartered
• Small handful flat-leaf parsley, chopped

Directions

1. Break down the chicken into drumsticks and thighs if it isn’t already portioned, and split each breast in half; keep the skin where it is. Set a skillet over medium heat with the oil, choosing one that gives the chicken room without crowding. Drop in the garlic and let it color to gold, then take it out. Arrange the chicken with the skin facing the pan. Let that side cook until it lets go without tugging and has browned well, then turn the pieces and brown the second side too. You want color everywhere.
2. Scatter on the chile flakes and half the parsley. Give them 30 seconds in the pan, then pour in the white wine. Once it reaches a boil, let it bubble for 3 minutes while you scrape the browned bits from the skillet. Stir in the capers and olives, put on a lid, lower the heat so the pan barely simmers, and continue cooking for 30 minutes, until a fork slides into the chicken easily and the meat is tender.
3. Move the chicken to a warm platter and take the pan off the heat. Let the pan juices pause until they start to separate and the fat floats up, about 2 minutes. Tip the skillet, skim away most of that fat with a spoon, and keep the juices, capers, and olives in the pan. Spoon that sauce over the chicken, then finish with the rest of the parsley.