Capotnata Stuffed Chicken Thighs – a delicious recipe with capotnata [try BA, chicken thighs, flour, olive oil, butter, water. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Pound chicken thighs to 1/2 inch. Sprinkle both sides of chicken thighs with salt and pepper. Place 1 thigh on work surface. Top with 2 table spoons of caponata. Roll up thigh and secure with toothpick. Dredge stuffed thighs in flour to coat.
2
Melt butter with olive oil in heavy large skillet over medium-high heat. Add chicken thighs to skillet and cook until browned on all sides, about 10 minutes total. Add 1/4 cup water to skillet; reduce heat to low; cover and simmer until chicken thighs are cooked through, about 15 minutes.
3
Transfer chicken thighs to platter. Remove toothpicks and keep chicken warm. Add wine to drippings in skillet. Increase heat to high and stir 5 minutes. Pour sauce over chicken thighs and serve.
984
kcal
Calories
81
g
Fat
23
g
Carbs
50
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 cups capotnata [try BA Caponata with Pine Nuts], 6 boneless skinless chicken thighs, 1/2 cup flour for dredging, 1 tablespoon olive oil, and more.
Yes, Capotnata Stuffed Chicken Thighs falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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