| 4 to 5 Pounds Chicken Pieces; I used thighs and drumsticks, but this recipe works just as well with breasts. If you use boneless breasts, simply cut the baking time in half. |
9 oz |
$3.49 per pound
|
$1.96 |
| 1/4 Cup Olive Oil |
1 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.09 |
| 1/2 Sweet Onion, peeled and cut into rings |
0.06 onion |
$0.99 per pound
|
$0.05 |
| 8 Cloves Garlic, minced |
1 garlic cloves |
$4.00 per pound
|
$0.03 |
| 1 28 Oz. Can Diced Tomatoes |
3 1/2 fl oz |
$2.19 per 28 ounces
|
$0.07 |
| 1 6 Oz. Can Tomato Paste |
3/4 fl oz |
$1.29 per 6 ounces
|
$0.16 |
| 1/2 Cup Dry Red Wine |
1 tablespoon |
$0.35 per fluid ounce
|
$0.17 |
| 1 Tsp. Cane Sugar |
1/8 teaspoon |
$1.44 per pound
|
$0.00 |
| 2 Tsp. Garlic Powder |
1/4 teaspoon |
$2.99 per 3 ounces
|
$0.02 |
| 2 Tsp. Black Pepper |
1/4 teaspoon |
$7.99 per 16 ounces
|
$0.01 |
| 3 Tbsp. Dried Oregano |
1 1/8 teaspoons |
$3.89 per 3/4 ounces
|
$0.21 |
| Total per Serving |
$2.77 |
| Total Recipe |
$22.17 |
Suggestions?