I love the flavors of the Mediterranean and I love braising.
I’ve seen several recipes lately that were some combination of tomato, kalamata olives and slow cooking. I’m a believer in signs; when I see the same advice in multiple spots I take it. I feel like it’s a sign for me to try this kind of recipe.
I’m also on a mission this week to keep our grocery bill (wine excluded) under $100 per week. So chicken is my protein of choice. I bought a package of frozen chicken thighs at Costco for $12, it has 8 individual compartments with 4 thighs each. By my math that’s $1.50 per “compartment” which is two meals for Bill and I — so I have GOOD protein for about 40 cents per plate. We served it over couscous which soaked up all the yummy sauce. This recipe is easily 4 servings here’s my cost estimate:
Chicken .38
Flour .10 (I really don’t even know how to price this, I used about 1 cup for dredging)
Olive Oil .20
Tomato Paste .25
Garlic .20
White Wine .25 (since it went into the recipe I feel I have to count it)
Diced Tomato .65*
Sun Dried Tomato .30
Kalamatta Olives .20
Capers .20
Chicken Stock **FREE
Couscous .43
Total per serving: $2.91
Restaurant cost: $13.00 roughly, I would guess it would be more.
All of these costs are my rough estimates, but I was really surprised at how inexpensive the chicken was compared to some of the ingredients I typically think of as “cheap.” Thank you Costco!
*I splurged on Italian tomatoes. If you use domestic tomatoes you could cut this in half, but with such a deal on the protein I felt I could splurge, and Italian tomatoes DO have more flavor.
**Chicken Stock is free for me because I make my own, I used about 1 cup which would be 1/4 of a box which sells for about $2.60
Enough on cheap — Here’s the recipe
4 skinless bone-in chicken thighs
1 cup flour
3T olive oil
3T Tomato Paste
4 cloves garlic minced
1/2 cup white wine
1 28oz can diced tomatoes drained
1/4 cup kalamatta olives sliced
1 tsp capers
1 cup chicken stock
salt and pepper to taste
2 servings plain couscous cook per package directions.
Pat chicken thighs dry, dredge in flour and brown in olive oil over medium high heat. Transfer to a slow cooker (crock pot).
Add tomato paste to the pan and brown until it’s nearly a rust color, add garlic and stir until fragrant. Deglaze the pan with white wine and reduce by half. Add to slow cooker.
Add remaining ingredients and cook on low for about 5 hours.
Serve over couscous.
I tried to serve this with a chardonnay — it was a terrible clash. It was a “apple-y” wine vs. buttery or oak-y. It was a terrible clash. My friend Vicky F who is a Sommelier suggested a dry Riesling. I’ll try that next time, and there will be a next time because this was really tasty — and even better today as lunch.
Until next time!
