Roasted Chicken with Tomato Veloute

Servings – 1 (leg and 2 wings)

Chicken – 1 leg and 2 wings* – $2.30
Salt and pepper – $0.05
1 tablespoon butter – $0.10
1 tablespoon flour – $0.01
1 ounce chicken stock or broth- $0.11**
1 ounce white wine – $0.21
1/3 cup Tomato Concassee – $0.76

Total for recipe – $3.54 per serving
Calories: 518 Fat: 34.4 Protein: 31

Preheat oven to 450F.
Season the chicken with salt and pepper.
Roast in a small pan for 30-40 minutes or until brown.
While the chicken is roasting, melt the butter in the pan.
Whisk and add the flour, creating a roux.
Cook the roux for a couple minutes.
Add the chicken stock to the warm roux, whisking constantly to avoid lumps.
Bring to a boil and reduce to a simmer.
Add white wine.
Add tomato concassee.
Cook on low until the flavors have blended, about 10 minutes.
Cover the pan to hold until the chicken is done.
When the chicken is finished, dress with the sauce and serve immediately.

Pictured with ricotta cheese.  It got lost in the sauce, so I wouldn’t recommend it.

*I count the 2 wings as 1 piece. I divide the price of a chicken by 7

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