Dinner for 6
Chicken Stew
$13.67for 475 minServes 6
Chicken thighs, bacon, vegetables, and potatoes simmer in a savory broth until tender for a hearty stovetop stew.
Photo: gonnawantseconds.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Chicken thighs, 3 lb$2.29/lb typical | 3 lb | $6.87Typical price |
 | Bacon, 0.25$6.49 each typical | 0.25 | $1.30Typical price |
 | Onions, 0.45 lb$1.29/lb typical | 0.45 lb | $0.61Typical price |
 | Garlic, 0.5$0.75 each typical | 0.5 | $0.30Typical price |
 | White fish (tilapia, a little$6.99/lb typical | a little | $0.09Typical price |
 | Broth, 43 oz$0.07/oz typical | 43 oz | $2.98Typical price |
 | Butter, 1.5 oz$0.40/oz typical | 1.5 oz | $0.60Typical price |
 | Canned tomatoes, 1 oz$0.08/oz typical | 1 oz | $0.08Typical price |
 | Potatoes, 1.1 lb$0.99/lb typical | 1.1 lb | $1.08Typical price |
 | Carrots, 0.65 lb$1.09/lb typical | 0.65 lb | $0.68Typical price |
 | Frozen vegetables, 5 oz$0.10/oz typical | 5 oz | $0.50Typical price |
 | Fresh herbs (cilantro, a little$1.49 each typical | a little | $0.19Typical price |
| Total for the servings shown | $20.50 | ||
Swaps
- Swap chicken thighs for chicken breastabout $1.20/lb more at typical prices
- Swap white fish (tilapia for salmon filletsabout $3.00/lb more at typical prices
- Swap carrots for sweet potatoesabout $0.20/lb more at typical prices
- Swap potatoes for sweet potatoesabout $0.30/lb more at typical prices
Pantry staples you likely have
Olive and cooking oilSalt and pepperWine, beer and spiritsSoy sauceFlourDried herbs, spices and seasoning blends
Not included in the cost.
- 75 minstart to table
- Mediumdifficulty
- 6servings as written
- $$typical cost tier
AmericanHigh-proteinBudgetLunchesDinnersCold-weather comfortWinter
$3.42 per serving$13.67 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 2 tbsp vegetable oil
- 3 lb chicken thighs
- salt + pepper
- 4 slices bacon
- 1 1/2 cups onion
- 4 cloves garlic
- 2 tsp anchovy paste
- 5 cups chicken broth
- 1 cup white wine
- 1 tbsp soy sauce
- 3 tbsp butter
- 2 tbsp chicken flavor better than bouillon
- 1/3 cup all-purpose flour
- 2 tbsp tomato paste
- 2 bay leaves
- 1/2 tsp dried thyme
- 2 large russet potatoes
- 4 carrots
- 1 cup frozen peas
- 1/4 cup parsley
Steps
- Heat the oil in a large heavy pot over medium heat, season the chicken with salt and pepper, and brown it for 8 minutes.
- Cook the bacon in the pot for 5 minutes, then add the onion and garlic and cook for 5 minutes.
- Stir in the anchovy paste, butter, flour, and tomato paste, and cook for 2 minutes.
- Pour in the broth, wine, soy sauce, and bouillon, then add the bay leaves and thyme and bring the stew to a boil.
- Add the potatoes, carrots, and chicken, cover, and simmer over low heat for 30 minutes, until the chicken reaches 165 F and the vegetables are tender.
- Stir in the peas and parsley, cook for 5 minutes, and remove the bay leaves before serving.
Main ingredient on sale this week? See what to make with chicken thighs, bone-in or boneless on sale.
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