Bocconcini di pollo con crema di peperoni e olive taggiasche

Chop the red peppers and small onion.

Sauté the onion until translucent.

Add the chopped red peppers and cook until softened.

Stir in the Taggiasche olives and hot sauce.

Add the glass of water and bring to a simmer.

In a separate bowl, mix flour with water to create a batter.

Dip the chicken pieces in the batter and fry until golden brown.

Spice Level: