Yet another of Melissa D'arabian's recipes. http://www.foodnetwork.com/recipes/melissa-darabian/chicken-in-mustard-recipe/index.html
This recipe is normally served over egg noodles, or rice. In the past, I had served it over both, then when we went to "eating clean" I served it over brown rice. Now, I serve it over spaghetti squash, and it is delish!
Main entree:
Olive oil drizzle $ .20
1/2 a package of chicken leg quarters $3.50
2 onions - chopped $ .40
Mushrooms - 8 oz clamshell $1.59
Garlic - 3 cloves, pressed $ .25
Tomato - 1 can diced tomatoes $ .59
Rosemary - 1/2 a sprig's worth of leaves $ .50
1 cup white wine $ .75
Mustard - 2 tbsp - heaping $ .20
Sour Cream 1/3 of 16 oz container $ .43
Bone Broth or chicken stock $ .50
Spaghetti Squash $5.20
TOTAL = $14.11
Salad:
Artisan Lettuce $ .75
Spinach $ .50
1 tbsp capers $ .25
1/2 cup black olives $ .55
1/2 cucumber @ 2 for $1 $ .25
1/2 carrot, grated $ .15
TOTAL = $2.45
Total meal = $16.56 And, we wound up with enough leftovers for three meals, in addition to our nice dinner for the entire family.
If you looked at the link to the original recipe on the Food Network's website, you will note that the original recipe calls for flour. I have omitted it. I have also made it without the sour cream in the past when I opened the refrigerator only to find out that I am out of it. It is still lip smackin' good without the dairy.
On the stovetop, in my trusty dutch oven (I only got the thing last year, and now I cook with it almost daily) I warm a drizzle of olive oil while I dice the onion and slice the mushrooms. When the oil is nice and warmed, place chicken in the pan, and brown both sides of the chicken. Remove browned chicken to a plate and set aside.
Dump in onions and cook until wilty. Dump in mushrooms, and stir until everything is lightly coated with oil and wilty also. If you are using 1 large or 2 medium tomatoes, then now is when you want to add them to the pot. If you are using canned tomatoes, you will add them in a bit.
About now is when you should start to pre-heat your oven to 350 degrees.
De-glaze your pan with a cup of white wine (I use a dry white for this recipe) and, if you are using canned tomatoes, add them now, after all the little bits of flavor have been lifted from the bottom of the pan.
Add your chicken back in, and nestle them into the veggies. Once your chicken is in, add bone broth or chicken stock until the chicken pieces are about half covered, then cover your pot and put it into a 350 degree oven for 30-40 minutes.
Since my spaghetti squash needs to cook at 350 for 45 minutes, I wind up cooking the chicken for 45 minutes too. It just makes it easier to take everything out at the same time, and it does not seem to hurt the flavor or moistness of the chicken at all.
I know that this blog is for "paleo on the cheap" and some of the recipes that I have shared lately are decidedly not cheap. I do hope that you get ideas for how you can cook in your own kitchen.
Example:
Serve this recipe as a stew, without the Spaghetti Squash, and it will save you 5 bucks, thus rendering the main course $8.91. Plus the salad, and a dinner for 4 people costs $11.36. Not a bad price for any dinnr for 4, and certainly not a bad price for a Paleo meal for a family of 4.
Omitting the Spaghetti Squash would pretty much guarantee that the leftovers would not happen... At least in my house. And, one of those three gladware containers of leftovers, paired with another salad during the week, will save Husband $8.00 on his lunch one day this week.
Take the salad and add a hard boiled egg, for a great lunch (complete with protein) for $2.70 (from a free range chicken - egg is $.25)
Or, add a $.68 cent can of tuna and the salad is a GREAT lunch or dinner for $3.13.
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