Even in its tiny version, chicken cacciatore still looks like a hearty Italian dish.
3 to 4 tiny pieces of chicken thigh
2 teaspoons flour
Salt and pepper
2 teaspoons olive oil
1/2 teaspoon chopped red bell pepper
1/2 teaspoon chopped onion
1/8 teaspoon chopped garlic
1 teaspoon white wine
1 teaspoon canned tomatoes
1/2 teaspoon chicken stock
1/8 teaspoon dried oregano
1/2 teaspoon chopped basil
Linguine for serving
Mix flour with salt and pepper. Dredge chicken in flour mixture.
Heat oil in a pan. Add chicken and cook until browned on both sides. Set aside. Add onion, pepper and garlic and saute until cooked through. Add white wine and deglaze pan. Pour in tomatoes, chicken stock and capers along with herbs. Return chicken to the pan and simmer for 3 to 5 minutes. Serve warm with linguine.
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