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This is a relatively straight-forward recipe with no expensive or hard-to-find ingredients. The lack of a crust brings the calorie content down. The most expensive ingredients are white wine (which could be replaced by dry Vermouth in a pinch), chicken and fresh tarragon (which could be substituted by dried). |
Servings: 4
Total Cost: $9.59
Cost Per Serving: $2.40
Total Calories: 2,391
Calories/Serving: 598
| Ingredient | Volume | Mass | Cost | Calorie |
| Olive Oil, Extra Virgin |
1 Tablespoon |
13.50 Grams |
$0.20 |
119 |
| Butter, Unsalted |
2 Tablespoons |
28.00 Grams |
$0.13 |
200 |
| Potato, Baking (2 potatoes) |
2 Cups |
398.67 Grams |
$0.23 |
371 |
| Onion, Yellow Diced |
1 Cup |
160.00 Grams |
$0.35 |
67 |
| Celery, Chopped (2 ribs) |
1 Cup |
120.00 Grams |
$0.13 |
17 |
| Carrots (2 carrots) |
1 Cup |
128.00 Grams |
$0.14 |
52 |
| Salt, Table |
1 Teaspoon |
6.00 Grams |
$0.01 |
0 |
| Flour, White Unbleached All Purpose |
3 Tablespoons |
0.80 Ounce |
$0.03 |
85 |
| Wine, White Table |
1 Cup |
236.00 Grams |
$2.49 |
160 |
| Chicken Broth |
5 Cups |
1,215.00 Grams |
$0.54 |
60 |
| Chicken, Breast, Boneless, Skinless |
* |
1.50 Pounds |
$3.04 |
1,123 |
| Peas, Green, Petits |
1 Cup |
131.82 Grams |
$0.30 |
106 |
| Tarragon, Fresh, Chopped |
3 Tablespoons |
10.50 Grams |
$0.75 |
5 |
| Bay Leaf |
1 Teaspoon |
0.60 Gram |
$0.01 |
2 |
| Asparagus |
* |
0.25 Pound |
$1.24 |
23 |
| 4 servings 1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter, cut into pieces
2 starchy potatoes, skin left on and diced (recommended: Idaho)
1 medium onion, chopped
2 ribs celery with leafy green tops, finely chopped
2 carrots, peeled and diced
1 bay leaf, fresh or dried
Salt and pepper
1 teaspoon poultry seasoning
3 tablespoons all-purpose flour
1 cup dry white wine, eyeball it
5 cups chicken stock
1 1/2 pounds chicken tenders, chopped
1 small bunch pencil asparagus, trimmed of woody ends and cut into 2-inch pieces
1 cup frozen peas, a couple of handfuls
2 to 3 tablespoons fresh tarragon, 4 to 5 sprigs, chopped
Full Recipe at the Food Network
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