Chicken Cacciatore

Ingredients

• 2 lbbone-in chicken thighs$6.74
• 1 tspkosher salt$0.01
• 0.5 tspblack pepper$0.05
• 2 tbspall-purpose flour$0.03
• 2 tbspolive oil$0.34
• 1 eachyellow onion, sliced$0.79
• 1 eachred bell pepper, sliced$1.22
• 3 eachgarlic cloves, minced$0.34
• 0.5 cupdry red wine$0.94
• 14 ozcrushed tomatoes$1.38
• 0.5 cupgreen olives$0.75
• 1 tspdried oregano$0.10
• Total for 4 servings$12.69

Most of the cost is bone-in chicken thighs ($6.74) and crushed tomatoes ($1.38). With oil, spices and staples already at home, the shop drops to about $10.62. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Pat the chicken thighs dry with paper towels, season both sides with the kosher salt and black pepper, and dredge lightly in the all-purpose flour, shaking off any excess.
2. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat until shimmering. Add the chicken skin-side down and sear undisturbed until deep golden brown, 4 to 5 minutes per side, then transfer to a plate.
3. Reduce the heat to medium, add the yellow onion, red bell pepper, and garlic cloves, and cook, stirring occasionally, until the onion softens and turns translucent, about 5 minutes.
4. Pour in the dry red wine, scraping up any browned bits from the bottom of the skillet, and simmer until reduced by half, about 2 minutes.
5. Stir in the crushed tomatoes, green olives, and dried oregano, then return the chicken thighs and any accumulated resting juices to the skillet, spooning some sauce over the top.
6. Bring to a simmer, cover with a lid, and cook over medium-low heat for 25 to 30 minutes until the chicken is tender and reaches an internal temperature of at least 165°F (74°C) at the thickest part. Uncover and simmer for 2 to 3 minutes if needed to thicken the sauce.
7. Taste the sauce and adjust seasoning if desired, then transfer the chicken and sauce to shallow bowls and serve hot.