| 4 ½ tbsp flour |
2 1/4 teaspoons |
$2.99 per 5 pounds
|
$0.01 |
| ¾ tsp salt |
1/8 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| ½ tsp pepper |
0.08 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 4 slices cooked bacon, crumbled |
2/3 slices |
$2.99 per pound
|
$0.13 |
| 6 or 7 boneless, skinless chicken thighs |
1.08 chicken thighs |
$2.75 per pound
|
$0.27 |
| 2 tbsp olive oil |
1 teaspoon |
$5.99 per 16 fluid ounces
|
$0.06 |
| 11/2 cups peeled baby carrots |
3/4 cup |
$2.79 per pound
|
$1.33 |
| 3 stalks celery, chopped into bite-sized pieces |
1/2 stalk |
$1.99 per pound
|
$0.09 |
| 1 medium onion, diced |
1/6 onion |
$0.79 per pound
|
$0.03 |
| 2 potatoes, quartered and not peeled (I used red bliss)-optional |
1/3 potatoes |
$0.50 per pound
|
$0.08 |
| 1 1/3 cups Chardonnay |
3 tablespoons |
$0.39 per fluid ounce
|
$0.69 |
| 2 cups chicken broth |
1/3 cup |
$0.99 per 14 1/2 ounces
|
$0.19 |
| ½ cup flat-leaf parsley, chopped |
1 tablespoon |
$1.09 per cup
|
$0.09 |
| ¼ cup fresh tarragon, chopped |
2 teaspoons |
$1.97 per 2 ounces
|
$0.04 |
| Total per Serving |
$3.02 |
| Total Recipe |
$18.14 |
Suggestions?