| One 4 to 5-pound chicken (organic and free range, if possible), cut into 10 pieces |
1 lb |
$0.98 per pound
|
$1.10 |
| 3 tablespoons canola or vegetable oil |
2 1/4 teaspoons |
$4.49 per 40 fluid ounces
|
$0.04 |
| 2 cloves garlic, minced |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1/2 medium onion, finely diced |
1/8 onion |
$0.79 per pound
|
$0.02 |
| 1 tablespoon tomato paste |
3/4 teaspoon |
$1.29 per 6 ounces
|
$0.03 |
| 3 sprigs fresh thyme |
2 1/4 teaspoons |
$1.99 per cup
|
$0.09 |
| 1 cup marsala |
1/4 cup |
$22.00 per liter
|
$1.30 |
| 1 1/2 cups low-sodium chicken broth |
1/3 cup |
$1.19 per 14 1/2 ounces
|
$0.26 |
| 4 tablespoons unsalted butter, chilled, cut into cubes |
1 tablespoon |
$3.99 per 16 ounces
|
$0.12 |
| Juice of 1/2 lemon |
1/8 lemon juice |
$2.19 per 15 fluid ounces
|
$0.03 |
| 2 to 3 tablespoons chopped fresh Italian parsley |
1 7/8 teaspoons |
$1.09 per cup
|
$0.04 |
| Chardonnay, for serving |
1/4 chardonnay |
$0.39 per fluid ounce
|
$0.49 |
| Total per Serving |
$3.55 |
| Total Recipe |
$14.20 |
Suggestions?