|
|
Servings: 4
Total Cost: $10.56
Cost Per Serving: $2.64
Total Calories: 4,089
Calories/Serving: 1,022
| Ingredient | Volume | Mass | Cost | Calorie |
| Chicken, Thighs, with Bone |
* |
3.50 Pounds |
$3.50 |
1,070 |
| Salt, Table |
1 3/4 Teaspoon |
10.50 Grams |
$0.02 |
0 |
| Black Pepper, Ground |
1 Teaspoon |
2.13 Grams |
$0.02 |
5 |
| Flour, White Unbleached All Purpose |
1/2 Cup |
2.13 Ounces |
$0.07 |
228 |
| Olive Oil, Extra Virgin |
1/4 Cup |
54.00 Grams |
$0.80 |
477 |
| Onion, Yellow Diced |
3 Cups |
480.00 Grams |
$1.06 |
201 |
| Lemon juice, fresh |
1/2 Cup |
4.00 Ounces |
$1.33 |
32 |
| Chicken Broth |
1 1/2 Cup |
364.50 Grams |
$0.16 |
18 |
| Pasta, Angel Hair |
* |
1.00 Pound |
$0.99 |
1,620 |
| Oregano, Fresh, Chopped |
3 Tablespoons |
28.00 Grams |
$2.00 |
0 |
| Butter, Unsalted |
3 Tablespoons |
42.00 Grams |
$0.19 |
300 |
| Garlic (2 heads) |
* |
90.00 Grams |
$0.41 |
134 |
| Bay Leaf (1) |
* |
1.00 Gram |
$0.01 |
3 |
| 8 chicken thighs with bones and skin, about 3 1/2 pounds
1 3/4 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup olive oil
3 cups thinly sliced onions
30 cloves (about 2 heads) garlic, peeled and smashed
1/2 teaspoon crushed red pepper
1 bay leaf
1/2 cup freshly squeezed lemon juice
1 1/2 cups chicken broth
1 pound angel hair pasta
3 tablespoons chopped fresh parsley leaves, plus more for garnish
3 tablespoons unsalted butter 4 servings View Full Recipe
| |
