[tonights dinner] brined chicken, zucchini, carrot purée, beurre blanc.

Here’s a semi cheap dinner with ingredients to spare for later days dinners.

Zucchini – 90 cents for 1
Chicken – 5$
Carrots (was a big bag) – 2$
Butter – 4$
(I used 1 stick in this recipe and really it could serve all 3 plates)
Shallots and fresh garlic – 3$
Fresh Rosemary and thyme – 4$
Italian parsley – 1$
Wine 5$

So 25$ was about what I paid to make 3 dishes. About 8$ a dish. Which is dang good considering how good this dish turned out.

In the end. I still have 3 sticks of butter, some shallots. Rosemary and thyme. And Carrots. Wine.. I bought a bunch of other stuff but I won’t get into it.

The recipe was a beurre blanc. Brined chicken thighs, pan seared and finished in the oven. Carrot purée and seared zucchini. It really was delicious and fairly cheap considering I have a lot of ingredients left. There was a bit of stuff I had on hand already like oil and peppercorns bay leafs etc. I’m sure it could be made cheaper if you have even more on hand already.

by ChefUniverse