After finding some chicken thighs on sale at Byerly's for a mere 99 cents a pound, I decided that was a good enough of an excuse to make a pot of pollo alla cacciatora.
The recipe was based on this one, except that I added a ton of crushed red pepper to make it spicy! In addition, the mixed olives I bought at Byerly's olive bar were marinated in a peppery olive oil, so those contributed some heat as well.
I served it over spaghetti and gilded the lily with a tangle of julienned prosciutto on top. Leftovers are going to be mighty tasty for my lunches at work this week! :)
