Make a gourmet dinner for only $40

DIRECTIONS

Heat a large casserole over moderate heat. Season the chicken thighs and legs with sea salt and freshly ground pepper. Place the chicken in the casserole and sear on all sides. Add the garlic and onion and cook about 3 minutes. Add the pepper and zucchini and cook another 3 minutes. Stir in the eggplant and cook for 3 minutes. Add the tomatoes, stir and season with salt and pepper. Cover the casserole with a lid and let simmer for 25 minutes or until the chicken and vegetables are tender.

For the rice: In a medium pot, bring water and butter to a boil. Add rice and let simmer over low heat 10 minutes. Remove the rice from heat, cover with aluminum foil and let sit for another 10 minutes.

To serve, divide the rice between each bowl, place a thigh and leg in each of the four bowls and divide the vegetables and juices between each bowl. Sprinkle basil julienne over each plate. Serve immediately.

Pear and maple clafouti
Serves 4
Total - $3.68

INGREDIENTS

Clafouti:
2 cups pear, medium dice ($1.99)
2 tablespoons maple syrup
1 tablespoon plus 1 tablespoon butter
1/2 cup sugar plus more for casseroles
2 large eggs
3/4 cup half and half ($1.69)
2 teaspoon vanilla extract
1/3 cup flour plus 1 tablespoon all purpose flour

DIRECTIONS

Heat oven to 400°F. Butter the casseroles with 1 of the tablespoons of butter and dust with sugar. Lightly brown 1 tablespoon of butter in a medium sauté pan. Add pear dice and drizzle with maple syrup. Cook for 2 minutes or until pear is tender. Reserve. Place the eggs in a stainless steel bowl and whisk until frothy. Add sugar, half and half and vanilla extract to eggs and mix. Add the all purpose flour and whisk well. Divide the pears into the ramekins and pour the batter over the pears. Bake for 12-15 minutes until golden brown and the middle is set.

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