Chicken Mark-atore

I made a no-recipe chicken cacciatore tonight, and it is close to what I want. I abandoned the America’s Test Kitchen recipe I tried several times because it came out too runny for my tastes. My on-the-fly attempt tonight was close. Very, very close. Here’s what I did tonight:

1. I browned boneless, skinless chicken thighs in olive oil, but not cooked through. I removed the thighs and set aside on a plate.
2. I sauteed one small, chopped onion in the oil until translucent.
3. I added several cloves of diced garlic and cooked until fragrant.
4. I added a 28 oz. can of whole, peeled tomatoes and copped them up with a wooden spoon.
5. I added a cup of chicken stock.
6. I added a slurry of flour and water as a thickener.
7. I brought it to a simmer, and then added the chicken breast on top of the liquid and covered.
8. I let it simmer for 45 minutes.

What I would change next time:

First, I would drain off all but a tablespoon of the oil after cooking the chicken. It turned out too oily. Second, I would use a small can of tomatoes and/or not use the cup of chicken stock. Finally, I would add portabella mushrooms. (I would normally have those mushrooms in my cacciatore, but I need to make a run to the grocery.)

Final thought:

I’ll be afraid to check my blood glucose at bedtime, but I have to have pasta sometimes.