The other day I was asked to put something simple but tasty on the table;
and maybe full of colors and chicken-based!
Referring to the various Mediterranean preparations that I often prepare, but based on fish, I prepared these chicken bites.
A very simple and light dish but with a decidedly captivating flavour: a flavour that invites you to clean and polish the dish from every trace of the sauce that accompanies it.
So, starting as always from the ingredients, let's start preparing it together!
Ingredients, for two portions:
|
chicken, boneless and skinned (v. Note) |
g. |
200 |
|
lemon juice, salt, pepper and oregano |
q.s. |
|
|
00 cup flour |
q.s. |
|
|
cherry tomatoes, cut in half |
pc. |
5 |
|
capers, desalted and washed |
TS. |
1 |
|
Chili pepper |
pc. |
1 |
|
garlic |
clove |
1 |
|
anchovy |
fillets |
1 |
|
black olives |
pc. |
6 |
|
basil |
leaves |
Ad lib. |
|
extra virgin olive oil |
q.s. |
|
|
dry white wine |
q.s. |
|
|
salt and pepper |
q.s. |
|
|
parsley |
Ad lib. |
Preparation:
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Wash and cut the chicken into bite-sized pieces; marinate in a cool place for a couple of hours with salt, pepper, oregano and lemon juice.
When you are ready to cook, dry the morsels and lightly flour them.
Brown the garlic clove and the chopped chili pepper in a pan with olive oil; as soon as the garlic turns golden, remove it and, over a low heat, melt the anchovy fillet (if you like, even two fillets!)
Complete the base by flavouring the oil with the olives and capers (and half a cherry tomato to keep the dressing moist).
Add more oil if necessary, then the chicken, shaking off any excess flour, and quickly brown on both sides.
Blend with the white wine, add the cherry tomatoes and the basil leaves torn by hand, mix delicately, cover and leave to cook over a medium heat for five/ten minutes (It depends on the thickness of the meat).
At this point, uncover, check the cooking and the flavour (if necessary, adjust the salt and pepper and, if the sauce is too thick, add a little water to dissolve the base).
Sprinkle with parsley and bring to the table.
Serve well covered with the cooking juices and accompanied, for example, by steamed rice or boiled potatoes.
You can add a side dish to enrich the dish: here I used a nice peperonata!
Buon appetito!
ADVICES AND NOTES:
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Recipe, text only: to print or download.- Pollo - in this type of preparation (bite-sized pieces, strips, skewers, etc.) I prefer to use the already boned and skinned chicken legs that I find at the supermarket: I find them tastier and definitely less expensive!
- See also: Chicken breast with tomato sauce, Saltimbocca, chicken, rolled, Strips of chicken with tomato sauce, Baked chicken thigh cutlets
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