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