Chicken Cacciatore
Ingredients
- 6 bone-in skin-on chicken thighs ($6.65)
- 1 tsp salt ($0.04)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 1/4 cup all-purpose flour ($0.05)
- 3 Tbsp olive oil, divided ($0.36)
- 1/2 onion, chopped ($0.20)
- 4 cloves garlic, minced ($0.32)
- 8 oz. baby bella mushrooms, sliced ($2.69)
- 1 red bell pepper, sliced ($1.59)
- 1/2 cup red wine ($0.94)
- 1 28oz. can crushed tomatoes ($1.89)
- 1 1/2 Tbsp capers ($0.42)
- Fresh basil or parsley (to garnish)
Instructions
- 1
Place the chicken thighs in a bowl. Toss with the salt, pepper, and flour until fully coated.
- 2
Heat 2 Tbsp of olive oil in a large skillet over medium heat. Once heated, add in the chicken thighs, cooking on both sides until browned. Then, transfer to a plate.
- 3
Add in 1 Tbsp of olive oil, 1/2 of a chopped onion, and a sprinkle of salt. Cook for a few minutes until softened.
- 4
Add in 4 minced cloves garlic, 8 oz. baby bella mushrooms, and 1 sliced red bell pepper. Sprinkle with more salt and cook for 3-4 minutes until the mushrooms are tender.
- 5
Pour in 1/2 cup red wine and scrape up the brown bits from the bottom of the pan.
- 6
Add in 1 28-oz can crushed tomatoes and 1 1/2 Tbsp capers.
- 7
Return the chicken thighs to the pan, bring the mixture to a simmer, and cover the pan, cooking for 25-30 minutes until the chicken is tender. Uncover the pan, and cook for another 5 minutes.
- 8
Garnish with chopped fresh basil or parsley.
