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Kirk Douglas' Chicken in Dill Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.9793
Energy (kCal)629.5469
Carbohydrates (g)92.1854
Total fats (g)28.8013
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Blanch tomatoes in boiling water for 2 minutes then plunge into cold water; skin will peel off easily then chop tomatoes into chunks. | 2. To make chicken: Preheat oven to 325°. | 3. Wipe chicken parts with damp paper towels; season with salt and pepper. | 4. In a large heavy pot or dutch oven, brown chicken in olive oil; season with salt and pepper. | 5. During last 5 minutes of browning, add green onions; cook until greens wilt and white stems turn golden; add tomatoes, dill and sherry; cover and bake for 1 hour, remove chicken to a platter. | 6. Spoon sour cream substitute into pot; stir with juices from chicken; place pot over low flame and put chicken back into the sauce. | 7. Simmer for 10 minutes. | 8. DO NOT let the sauce boil or it will curdle. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 3 peeled chopped 186.2069 41.2894 9.7151 1.6192
    frying chicken 1 frying cut - - - -
    salt pepper - - - -
    olive oil 2 -3 tablespoons 0.0 0.0 0.0 0.0
    green onion 4 chopped 76.68 16.3016 2.7548 1.3348
    dill 2 tablespoons 40.26 7.2824 2.1094 1.9193
    sherry wine 1/2 cup - - - -
    cream substitute 1 cup sour 326.4 27.311999999999998 2.4 23.928

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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