Chicken Cacciatore with Balsamic-Mustard Green Beans
(My chicken is hiding under the peppers!)
Another Cooking Light inspiration! This recipe was very simple and delicious. I would have wanted to use boneless, skinless chicken for this, but we bought those drumsticks and thighs a few weeks ago SUPER cheap and froze them, so following our goal to “use what we have,” drumsticks it was. We removed the skin, coated in flour and basically followed the recipe exactly – with 1/4 cup red wine, 1/2 a bag of frozen peppers (which were HALF the price as a fresh pepper for a POUND of them!) and a can of diced tomatoes. Super simple, and very delicious!
Chicken uncovered. It was “fall off the bone” tender in just about 10 minutes of braising!
Green beans, sauteed in a balsamic vinegar-ground mustard sauce. Again, so simple but adds so much flavor.
Since this recipe called for 1/4 a cup of red wine, we opened a little single serving bottle of Cabernet we keep on hand for “cooking emergencies” when we don’t want to open a whole bottle. I couldn’t let the 3ish oz left (the husband had some too) go to waste so I had a small glass while cooking.
Dinner kcal here were about 450 but midway through dinner we decided to eat up the last piece of homemade sourdough!
I had trail mix during my Cultural Foods class –
And a handful of nuts when I got home. I didn’t really realize I had double nuts! I wanted to make a snack, but I also wanted to finish my school work so I could relax tonight and didn’t want to stop and make something. Nuts were easy to nibble and although they’re not really filling per se, they always tide my hunger.
I’ve got a packed day tomorrow and am not that excited about it, but I have a fun Thurs/Fri and a weekend of skiing with my family to look foward to 🙂 And I guess oatmeal in the AM!