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Chicken Cacciatore
Today we're making chicken cacciatore pasta. And if you're a purist just separate the pasta and chicken into courses. We hope you enjoy it!
INGREDIENTS WITH GRAM AMOUNTS
- 1 pound (454g) pappardelle
- 2 pounds (908g) boneless skinless chicken thighs
- 2 tablespoons (28g) olive oil
- 4 tablespoons (56g) butter - cubed, divided
- 1 large onion - sliced
- 1 large red bell pepper - sliced
- 6 cloves garlic - minced
- 3 (85g)ounces tomato paste
- 28 (794g) ounce can plum tomatoes - hand crushed or blender pulsed
- ¾ cup (180g) dry white wine
- 1 cup (240g) low-sodium chicken stock
- ¾ cup (120g) black oil-cured olives - rinsed, pitted, and chopped
- 3 tablespoons capers - rinsed
- salt and pepper - to taste
- ¼ cup flat-leaf Italian parsley minced
- 1 cup (240g) reserved pasta water will most likely not need any
*Recipe on video and text may differ from each other!
How to cook Chicken Cacciatore:
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