4 Chicken leg Quarters
1 cup flour
1 cup diced carrot
2 cup peas
1 cup okra cut in chunk
1 cup diced green onion
2 tbsp of Sage or your herbs of choice
Add the remaining flour in which the poultry is dredged in about ½ cup.
Add carrot, bell pepper, onion.
Cook in the oven at 375 degree F until the chicken is done.
Take the chicken out to a large plate and remove the bones. Return the chickens to the pan.
Add diced okra and peas.
Put back in the oven.
Cook until done.
Serve on warm rice.
Leftover can be mixed with Pasta for another meal.
If you have a garden, you could rush out to cut some Egyptian onion tops and your herb of choice. I used sage in this recipe. Okra and shell peas came from my garden.
You can bring the stew to a boil on the stove and put in the oven to continue cooking.
It could take about 3 hours in the oven but it would free you to do other things around the house or start working on lunch and dinner at the same time.
To stretch my dollar, I bought 10 lbs chicken quarters on sale.I made 4 dinners and lunches out of it. I made Baked Potato Wedges in the oven and fried- baked chicken quarters for lunch. I saved 5 pieces to make chicken stew and rice for dinner.
The leftover fried-baked chicken quarter was served on lunch the next day for work and one chicken quarter remained. I used it a week later to make Cubed Chicken Gravy for boiled potatoes dinner.
As for the leftover chicken stew, I mixed it with cooked pasta for another dinner. The remaining Cubed Chicken Gravy about 1 quart would be served as gravy on another dinner during the week. When I made potato wedges, the chicken was the main dish. 10lbs chicken quarters’ bag had 10 pieces in it. We are a household of 7 people. After that I stretched the remaining chicken by incorporating it in the meal. I save the bones for chicken broth later and saved the juice from the pan for gravy.
How do you stretch your dollar in the kitchen?