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.

1. 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.
2. 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

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