| 4 chickens, 2 1/2 lbs. each, quartered or possibly chicken pcs |
1/3 chickens |
$0.98 per pound
|
$1.31 |
| 1 head garlic, peeled and finely pureed |
0.08 head |
$4.00 per pound
|
$0.00 |
| 1/4 c. dry oregano |
1 teaspoon |
$3.89 per 3/4 ounces
|
$0.18 |
| 1/2 c. red wine vinegar |
2 teaspoons |
$3.39 per 12 fluid ounces
|
$0.09 |
| 1/2 c. extra virgin olive oil |
2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.12 |
| 1 c. pitted prunes, halved |
1 tablespoon |
n/a
|
|
| 1/2 c. pitted Spanish green olives, halved |
2 teaspoons |
n/a
|
|
| 1/2 c. capers with a bit of juice |
2 teaspoons |
$5.49 per 4 fluid ounces
|
$0.46 |
| 1 c. brown sugar |
1 tablespoon |
$2.79 per 2 pounds
|
$0.06 |
| 1 c. white wine |
1 tablespoon |
$0.35 per fluid ounce
|
$0.23 |
| 1/4 c. Italian parsley or possibly fresh coriander, finely minced |
1 teaspoon |
$1.09 per cup
|
$0.02 |
| Total per Serving |
$2.48 |
| Total Recipe |
$29.76 |
Suggestions?