So! I decided I wanted chicken cacciatore tonight. Matthew's going to movies with boys, so I decided to eat mushrooms. He thinks they taste like dirt. And wont eat them.
I love them.
Anyway. Last time I made chicken cacciatore, I was living on Bonita. And didn't think I had a corkscrew. So I beat the hell out of the cork and had to filter it out of my wine. Also, I got a half bottle of wine because I didn't drink white wine. I was silly. I drink just about every wine.
So here's what I'm doing today:
8 oz cremini mushrooms, thin sliced
2 tbsp olive oil
3 cloves garlic, rough chopped
1/2 onion, slivered
Salt and pepper
28 oz can tomatoes with basil (trader joe's brand)
1 lb chicken breast, skin on & bone-in
2 tbsp olive oil
1/2 cup white wine (or so. i count to 4 or 5. cause my 6 oz pour is about counting to 6. so there is my logic)
1. Preheat the oven to 400F. Toss the first five ingredients together. Put in the oven for about 40-50 minutes, stirring occasionally. (SIDE NOTE: I had to turn the temp down because the bits of onion sticking up were browning a bit too much)
2. Heat the oil in a skillet over medium high heat. Once hot, brown the chicken breast. Remove to a plate. Toss in your roasted mushrooms and whatnot. Cook another minute or two.
3. Deglaze the pan with white wine. Reduce it down a lot. Add the tomatoes and return the chicken to the pan. Cover and cook for about 30 minutes, or until cooked through. If it starts to dry out, feel free to add some chicken broth. If its too soupy at the end, turn the heat up and reduce it and/or add some tomato paste. Oh, feel free to add some italian seasonings and whatnot.
I used the Charles Shaw Sauvignon Blanc for this. Woo Two buck Chuck. The tomatoes were 1.50, the mushrooms were 1.69, and everything else is pretty much negligible because I keep it on hand. And use it. Oh, and chicken was like $1 cause I bought on sale and froze. I'm amazing. Also making like 1/2 lb of pasta - so another 50 cents. Cheap meal that I'll have leftovers for. Love it.