Weekly Menu 12-15-13 and Chicken Caccatoire Recipe

Let me tell you a secret, I don’t always make the scheduled meal on the scheduled day. You can change the day you make something. I do it all the time. If you are tired or short on time and that new recipe you want to try is too much that day…

You do not have to stick completely to the plan, change it around or even change what you are making on a day. Don’t be afraid to change it up if you need to. Last week got all re-arranged to better fit my week.

Sunday – Chicken Cacciatore with polenta
Monday – Russian beef and black rice
Tuesday – Costco, something very easy ???
Wednesday – Spaghetti and meatballs
Thursday – chicken and stuffing (freezer), winter squash
Friday – Easy – turkey burgers, oven fires, veg.
Saturday – Stir fry, chicken

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Chicken Cacciatore
3 to 4 pounds of chicken thighs (skinless, boneless, your choice)
Brown chicken in about 2 tablespoons olive oil

1 cup onions, chopped
1/2 teaspoon dried rosemary and sage
Add to pot and cook for about five minutes, onions will soften up.

Add 1 clove minced garlic sauté for about 30 seconds and add
1/2 cup wine, I use what’s open.

8 to 14 oz. tomatoes chopped
3/4 cup water or chicken stock.
Bring to boil and than reduce heat and cook for 20 minutes with lid on.

Add 1/2 cup kalamata olives
1/2 cup slice mushrooms
Cook ten minutes with lid off and let reduce.

I didn’t have any mushrooms, so I left them out.