• Cooking Time:
  • Servings: 4
  • Preparation Time: 30 (inc cooking time)


*Note for the nutrition information, only ¼ of a cup of oil per serving assumed to be absorbed by the frying process.


  • 1 Idaho potato, ¼-inch dice
  • 1 quart olive oil*
  • 2 oz flour, mixed with salt and pepper
  • 4 (4 oz) chicken breasts, diced into ½" pieces
  • 1 oz shallots, minced
  • 2 oz black olives, chopped
  • 4 oz pepperoncini with juice, sliced
  • ½ oz capers, drained
  • 2 oz white wine
  • 2 oz chicken stock
  • 1 lg tomato, firm, ¼-inch dice
  • 8 oz spaghetti, cooked
  • 1 oz flat leaf parsley, chopped


  • Begin by frying the potatoes in olive oil.
  • The oil should be almost smoking.
  • Toss chicken with flour.
  • When the potatoes are half done, add the flour-tossed chicken pieces.
  • While those are frying, sauté the shallots, add the olives, pepperoncini, capers, white wine, chicken stock and pepperoncini juice; reduce by half.
  • When the chicken and potatoes are done, transfer to pan with olives, add 1 ounce of hot olive oil, tomatoes and cook till slightly thickened.
  • It's quick, so watch it! If it gets too thick, thin with chicken stock.
  • Season to taste, place on spaghetti and sprinkle with parsley.

Author Credit: Gilbert Burns

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