Chicken is a good source of protein when selecting a white meat to enjoy in a recipe.  It’s often reasonably priced, and even a novice in the kitchen can easily prepare a professional looking chicken dish.  

Now that the holidays are over, and you’re finished splurging, it may be time to pull back a little and begin some serious menu planning.  It’s always a good thing if you can save a few dollars in your grocery budget.  Like the Conservative Cook, you can choose some simple recipes, watch for meat specials, and prepare some beautiful and healthful gourmet-perfect food.  

I decided to begin this year with a simple chicken dish.  I’ve always enjoyed my mother’s chicken stew; it was uncomplicated and had few ingredients.  Served alongside a beautiful slice of golden hot polenta, it just warmed our hearts with the first bite.  I hadn’t made any in awhile, and now that the weather was cooler it was time to get cooking.

Chicken is one of those incredibly versatile meats that can be prepared in so many different dishes with totally different resulting flavors and texture.   As you might have guessed, I am especially partial to the manner in which Italian cooks handle this bird.  Fresh ingredients, little fat and lots of flavor are always included.  

If you’re planning a meal for the early part of the week, make this recipe on the weekend and refrigerate it.  When Monday or Tuesday rolls around, you’ll have a dinner in your plastic container and it will be ready to heat up.  It actually tastes better the next day or two.  

If you have time, a little polenta is always nice; however, it’s equally delicious over mashed potatoes or a bed of rice.

Chicken Cacciatore 

1 package chicken thighs, boned and skinned (about 6)

(or 3 breasts, boned and skinned)

3 T extra virgin olive oil

2 T unsalted butter

1 large white onion, thinly sliced

3 cloves garlic, thinly sliced

½ C white wine

1 14oz can whole tomatoes with liquid, sliced in half

Salt to taste

Pepper, freshly ground, to taste

¼ t dried basil

¼ t dried oregano

1 shake celery salt

1 shake red pepper flakes (optional) 

1 T fresh parsley, minced, for garnish before serving 

Wash chicken and dry well with paper towels.  Cut into bite-size pieces.  In a large sauté pan with a lid, heat the oil and butter.  Add the onion slices and cook until golden.  Add the garlic and chicken pieces.  Cook a few minutes until the chicken forms a bit of a golden edge.  Turn the pieces over and repeat.  

Add the wine, tomatoes and seasonings.  Cover and lower to medium heat.  Slowly simmer with the lid ajar.  This allows some of the steam to escape so the gravy will reduce a little.  Continue cooking for 30 to 45 minutes (10 minutes less if substituting breast meat) until the chicken is tender.  Taste the liquid for a final seasoning adjustment. 

Plate it up, sprinkle with the fresh parsley and serve with your favorite side and a little dinner salad.  

Enjoy!   

©Pauline Boren 2010