Dinner tonight is chicken and garlic stew, from How to Cook Everything.
- 1 package of chicken drumsticks, conveniently in need of using from the freezer (the recipe calls for a whole chicken, but there's just two of us right now, and there wasn't a whole chicken in the freezer)
- 2 tbs olive oil
- 2 heads of garlic (I ended up with about 1), separated into cloves, not peeled
- 1/2 cup minced parsley (which we actually happened to have in the fridge from the beef salad last week)
- 1/2 teas ground cinnamon or 1/4 teas ground allspice
- 1/2 cup white wine, chicken, meat, or vegetable stock, or water (I used 2 cups of beef broth, because we were aiming for broth for dipping rolls into)
Put everything except the liquid into the bottom of a large cooking vessel (I used our Calphalon not-exactly-a-Dutch-oven, which is the best thing ever). Pour the liquid over and mix everything up.
Turn to medium high and bring to a boil; cover tightly and reduce to low. Cook about an hour until everything is very tender (or get impatient halfway through and pull the drumsticks out to slice the chicken off of). Serve up with hot homemade rolls. Smoosh the garlic out onto your rolls. Noms. This was a little fatty, since I didn't bother skimming, but rich and tasty and perfect for the weather.
This was also very cheap eats; the chicken was 0.93 pounds at $3.50 a pound, or $3.26 total. The garlic, oil, spices, and broth might have added another dollar. The rolls cost 21 cents in flour plus some sugar, yeast, salt, and water. So, under $5 for dinner for two [eta: with leftovers for me for lunch one day this week].