Pollo piccante
Chicken in capers and gherkins sauce
Serves 4
1 small chicken, cut in pieces or 4 chicken breasts – ½ cup extra virgin olive oil – 1 small onion, finely chopped – ½ cup dry white wine – 1 can tomatoes – salt and pepper – ½ red wine vinegar – 3 gherkins, finely chopped – 5 teaspoons capers – 1 garlic clove, finely chopped – small handful of Italian parsley, finely chopped
In a large skillet, heat the oil then add the onion and the chicken and saute’ gently. When lightly browned, add the wine and cook till it evaporates. Add the tomatoes, salt and pepper, cover, and cook till tender.
In a small saucepan, simmer the vinegar and reduce it by half. Add the gherkins, garlic, parsley and capers. Remove from heat.
When the chicken is tender and the tomatoes sauce is nicely thickened, add the vinegar sauce to it, stir for few minutes. Serve
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Municipio di Pordenone
