Sep 30 2011
8 skin-on, bone-in chicken thighs $6.64
1 cup flour, plus 3 tablespoons $0.17
3 tablespoons olive oil $0.18
Salt and pepper $0.01
1 cup white wine $3.57
3 stalks celery, diced $0.39
3 large carrots, diced $0.51
1 onion, diced $0.47
4 tablespoons fresh thyme $1.07
4 tablespoons fresh rosemary $1.28
1 bay leaf $0.16
4 cloves garlic, minced $0.04
4 cups chicken stock $2.00
Total Cost $16.49
Cost per serving 4.12
1.) Rinse chicken and pat dry. Heat olive oil in a large skillet over medium-high heat.
2.) Combine 1 cup of flour with salt and pepper. Toss chicken in flour to coat and add to pan.
3.) Place chicken in pan and brown on one side for about 4 minutes until skin is crisp and golden. Flip chicken and cook for another 4 minutes, until both sides are golden brown. Remove chicken from skillet and put aside on plate for later use.
4.) Deglaze the pan by adding 1 cup of white wine and scraping brown bits off the bottom of the pan with a wooden spoon. Cook, until most of the wine has boiled off.
5.) Adding more olive oil if necessary, add carrots, celery, and onion, turning to entirely coat in the fat. Cook for about 2 minutes before adding thyme, rosemary, and bay leaf. Stir and cook for another 3 minutes.
6.) Mix together 3 tablespoons of flour with 1/2 of the chicken stock and thoroughly stir to incorporate. Add to pan and stir to mix. Turn heat to high until thickened, then add remaining chicken stock; stir to mix. Lower heat to low and season with salt and pepper.
7.) Return chicken to pan and spoon sauce over top. Cover and simmer 40 – 45 minutes until chicken is cooked through and juices run clear.
8.) Serve and enjoy!