Chicken Cacciatore

After a week of margaritas, Mexican, and Mother's Day meals, it's time to get back on track with a speedy, flavorful, and healthful Monday night dinner. When it comes to feeding loved ones, you can't go wrong with chicken cacciatore, the Italian classic. But instead of working with the course's traditional dark meat chicken thighs and flour-based brown gravy, use yesterday's leftover chicken breasts, along with tomatoes, fresh mushrooms, and onions. A chiffonade of basil and piquant capers add brightness. For the recipe, read more.

Chicken breasts and thighs have always been a staple in my household, but lately I've been doing some serious wallet-watching, and I've discovered that the best bang for your buck lies with the purchase of whole chickens.

So today, I'll pick up a couple chickens to make a classic poultry dish, chicken cacciatore, which uses every piece of the bird. Cacciatore means "hunter" in Italian, and protein prepared in this style is simmered in a sauce of mushrooms, onions, tomatoes, and herbs until succulent. Dying to try out the flavors for yourself? Then read more.