The Coupon Clipper scours the specials for the best deals in New York's big grocery stores.

2007_06_quatered1.jpgIf you’re stuck in the rut of picking up those shrink-wrapped packages of chicken breasts, then these hindquarters might just be your way out. Both Pathmark and the Met have a great deal on them this week, but it’s Key Foods that went one dime further.

Now, you’re either white meat person or a dark meat person, and nothing we say here can change your allegiance. Even if the dark is juicier and move flavorful, some people just can’t bring themselves to delve in below the belt. Did we mention it is cheaper, too? For those that can, those quarters take much better to roasting than does the whole oddly shaped whole. And we shouldn’t forget about the deep fryer. Though that may be better left to the professionals. For a tad healthier option, why not braise?

2007_06_quatered2.JPGSalt and pepper both sides and sear in a medium high pan with a tablespoon of oil for five minutes on each side. Remove from the pan, and pour off all put half a tablespoon of the fat, and turn the heat to medium. Add some minced onion and saute for about four minutes, and then add some minced garlic and cook for a minute longer. Dump in a can of diced tomatoes, bring to a boil, and then place that chicken back in. Turn the heat down to low and let it simmer for 30 minutes. The chicken will have nice crispy skin from the saute, and will have soaked in all the good tomato juices.