One-Pot Braised Chicken Piccata + A Make-Ahead Chickpea Salad | Our Best Home Cooking Bites

What if your next chicken piccata didn’t require dredging or sautéing and could come together in just one pot?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you’ll want to try Alison Roman’s braised chicken piccata, a one-pot version that’s buttery and lemony with caramelized garlic and crispy capers. Plus, Ali Slagle’s chickpea-tomato salad; it only gets better as it sits, making it perfect for easy lunches and meal prep.Tune in for a quick dose of home cooking inspiration!***For more recipes and cooking inspiration, sign up for our free Substack here.And join us on our live monthly calls by upgrading your subscription to paid!***Links:Our best bites:Puttanesca Chickpea-Tomato Salad by Ali Slagle for NYT Cooking (unlocked)Alison Roman’s braised chicken piccata from her cookbook: Something From NothingOther resources and recipes mentioned:Culinary Breeding NetworkMore about dry-farmed tomatoes and the ones that can be stored for 6 months or moreTofu piccata by Kia Damon for NYT Cooking (unlocked)****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!