On the Cheap

Angie says:
With the price of gas going up so quickly it's hard to budget, what items are one week, they aren't the next. We've noticed that many of the "budget" recipes out there are unhealthy as well. We're going to prove to you that you can cook on a budget AND be healthy at the same time. From time to time we'll post recipes that meet both of these requirements. If you have any of your own please feel free to send them along. Today I'll be sharing a meal that I like to make. This recipe might seem a little expensive but since it makes so much it goes a long way and can be frozen quite well. This stew has enough meat in it to fill anyone one up. Also, living in Alaska also means not always finding the exact thing that recipes call for. If you can't find cannellini beans use white navy beans. They're just as tasty but because they're smaller add them for just the last five minutes.



Chicken Stew with Tomatos and White Beans (adapted from epicurious.com)



4 bacon slices, chopped

6 chicken thighs with skin and bones (about 2 1/2 pounds)

All purpose flour

1 large onion, chopped (about 2 cups)

5 garlic cloves, minced2 14 1/2-ounce cans stewed tomatoes

1 14 1/2-ounce can low-salt chicken broth

3/4 cup dry red wine

1/2 cup chopped fresh basil

1 tablespoon dried oregano

2 15-ounce cans cannellini (white kidney beans), drained and rinsed.



Here are the instructions that the recipe gives. Then I'll give you the way that I do it.



Cook chopped bacon in heavy large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel. Sprinkle chicken thighs with salt and pepper. Dredge chicken in flour, shaking off excess. Add to drippings in pot and sauté until brown, about 3 minutes per side. Using slotted spoon, transfer chicken to large bowl. Pour off all but 2 tablespoons drippings from pot. Add chopped onion and minced garlic to pot; sauté 4 minutes. Add bacon, stewed tomatoes, chicken broth, red wine, basil and oregano. Bring to boil, scraping up browned bits. Return chicken and any accumulated juices to pot. Cover and simmer until chicken is cooked through, about 20 minutes. Add cannellini; simmer 10 minutes longer. Season to taste with salt and pepper.



I make this on Sunday nights because Sunday mornings I make a big breakfast for my husband and it usually includes bacon. Also, then I don't have to cook on Monday night because it makes so much. I just cook four extra pieces of bacon and save 2 tsp. of the drippings to make this later at night. You could even make the bacon a day head. It's just flavoring and doesn't need to be crisp.



You don't have to get bone in/skin on chicken thighs. I buy them because they're often less expensive than boneless/skinless, however, I do recommend that you stick with thigh meat. It's just better in this. The recipe wants you to leave the bones in and skin on but it's a little to rustic for my taste. I debone and deskin and then save the bones in the freezer for soup later (because as my husband would say about me: you're a crazy lady; a real, live crazy lady). I also cut up the thighs into smaller pieces because it makes it easier to eat and also gives the illusion of there being more meat than there is.



Follow the recipe instructions after this, making sure to dredge the chicken as it makes a big flavor difference.

Tip: I also often add chopped red potatos to make it the meal seem heartier for my husband. And in the winter I swap the basil out for 1 TBS of dried rosemary. Also, because it's Alaska and fresh herbs are hard to find and expensive as well I often use dried basil and use 2 TBS.

I make biscuits to go with this and I think that in the end the entire meal cost me about 3-4 dollars per person.