chicken | The Oasis at Four Queen Palms

These days, with the ridiculous inflationary reality all of us are experiencing, it can become challenging to maintain your household on a sensible budget. Here at The Oasis of Four Queen Palms, we work diligently to maintain a sensible household budget, without sacrificing nutrition and quality.

A couple of weeks ago, I made a simple chicken stew comprised of inexpensive chicken thighs. One way to say money on foodstuffs is to look for near to the best buy or expiration dates. They are usually discounted by the store for faster sales. This is completely safe; just make sure you use that product the same day or the next or freeze it for a later date.

Following is my recipe for Chicken Stew in White Wine that will serve two to four people:

Ingredients

1 T olive oil

3 slices bacon, cut into thin, small pieces

1 small leek, sliced into thin coins

4 skinless, boneless chicken thighs or breasts

8 oz fresh mushrooms, sliced

2 tsp dried thyme

1/2 bottle (750ml) of white wine (can substitute chicken stock)

Salt and pepper, to taste

Juice of 1 lemon

Optional for garnish: chopped dill or chives

Warm the olive oil in large pot over medium heat. Add the bacon and cook until the bacon has rendered some of its fat (about 2 minutes). Add the leek; sauté for about 4 minutes. Add the chicken, mushrooms, thyme, wine, and seasonings.

Bring to a boil, then reduce to a simmer. Cover and simmer until the chicken is cooked – about 45 minutes. Stir in the lemon juice.
To serve:

Place chicken on a bed of hot, cooked flat noodles or rice. Garnish each serving with chopped fresh dill or chives.

I bought an inexpensive, on sale, white wine, so you don’t have to buy top shelf, unless you want.

From time to time, during this year, I will be sharing my tips on stretching your homemaking dollars. Sure, food and tangibles have become outrageously expensive, but with a little fortitude and imagination, you, too, can become more economically wise.

Check out my essay on Soups HERE, my Shepherd’s Pie HERE, and my Cabbage-Leek Sauté HERE.

As ever,

Lady Susan Marie Molloy

With the ever-rising cost of foodstuffs, using every bit of food, and wisely buying provisions, is key to maintaining the household on a sensible budget. My “waste not, want not” motto works well in this economic climate. Not only is that good to follow with everyday home resources, but it is also a practical, wise, and economical way to get the most out of food and leftovers, so why not wisely stretch meals and create light lunches, while keeping the cost of food as reasonable as possible?

One of the ways I use leftovers or portions of foods is to prepare fresh cabbage with a variety of other vegetables that sauté easily. Today, I am sharing my Cabbage-Leek Sauté recipe for two.

Take three slices of bacon and cut them into thin lardons. Sauté in a large frying pan. Then add about a third of a thinly shredded small green cabbage and one leek stalk cut into thin rounds. Stir gently. Meanwhile, slice about six button mushrooms; toss them into the pan. Add about one half cup of chicken stock (or water, if you prefer) and half a tablespoon of dried thyme. Season with black pepper and salt, if desired. Stir gently to combine. Simmer on a low flame, until the vegetables are limp, but not overcooked. Transfer to plates and serve.

So, you see, there is no need to spend a lot of money for a wholesome home cooked meal. With a little creativity, you can have nice meals that stretch your buying power.

From time to time this year, I will be sharing my tips on stretching your homemaking dollars. With a little fortitude and imagination, you can become more economically wise. Check out my essay on Soups HERE, and my Shepherd’s Pie HERE.

As ever,

Lady Susan Marie Molloy

The Oasis at Four Queen Palms

Gracious Living at The Oasis.

Tag Archives: chicken

Smart Home Economics – Chicken Stew in White Wine.

Smart Home Economics – Cabbage-Leek Sauté.