RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	35.1388
Energy (kCal)	1055.5175
Carbohydrates (g)	54.6637
Total fats (g)	79.0946
Fatty acids, total saturated 20:0 (g)	0.0896
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4435
Fatty acids, total polyunsaturated 17:1 (g)	0.1168
Fatty acids, total trans-monoenoic (g)	0.1111
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1349
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.1508
Riboflavin (mg)	0.7414
Tocopherol, beta (mg)	1.1453
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0249
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	5.8244
Tocopherol, delta (mg)	0.0113
Arginine (g)	2.0262
Proline (g)	0.8582
Fatty acids, total polyunsaturated 18:1 t (g)	0.1032
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	5.9100
Adjusted Protein (g)	0.0000
Cystine (g)	0.2810
Tocotrienol, beta (mg)	0.0227
Selenium, Se (g)	34.8530
Copper, Cu (mg)	0.9181
Maltose (g)	0.0000
Zinc, Zn (mg)	3.9411
Total lipid (fat) (g)	79.0946
Vitamin K (phylloquinone) (g)	5.5192
Cholesterol (mg)	89.2427
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0068
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.2654
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	57.9200
Folate, total (g)	111.1200
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0431
Vitamin A, IU (IU)	158.4732
Energy (kcal)	1055.5175
Fatty acids, total saturated 16:1 undifferentiated (g)	1.4615
Fatty acids, total saturated 14:1 (g)	0.0079
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.5748
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0045
Sugars, total (g)	21.4380
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1540
Vitamin C, total ascorbic acid (mg)	25.7216
Lutein + zeaxanthin (g)	16.8000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0057
Vitamin B-12, added (g)	0.0000
Valine (g)	1.0899
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0068
Magnesium, Mg (mg)	94.1678
Fatty acids, total saturated 16:0 (g)	13.4101
Carbohydrate, by difference (g)	54.6637
Vitamin D (IU)	18.1437
Fructose (g)	3.8700
Fluoride, F (g)	3.3000
Aspartic acid (g)	2.1081
Tyrosine (g)	0.8328
Potassium, K (mg)	1300.4720
Fatty acids, total saturated 12:0 (g)	6.3926
Vitamin A, RAE (g)	21.9818
Serine (g)	0.9519
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.9524
Fatty acids, total trans-polyenoic 22:4 (g)	0.0499
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0023
Fatty acids, total saturated 22:0 (g)	0.0147
Fatty acids, total saturated 14:0 (g)	2.8819
Histidine (g)	0.7809
Isoleucine (g)	0.9545
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0544
Niacin (mg)	14.3188
Water (g)	761.7591
Fatty acids, total saturated 8:0 (g)	0.4495
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.2790
Carotene, beta (g)	48.6160
Sodium, Na (mg)	1471.4386
Iron, Fe (mg)	3.1351
Energy (kJ)	4413.2806
Ash (g)	8.0859
Caffeine (mg)	0.0000
Glycine (g)	1.0874
Fatty acids, total trans-polyenoic (g)	0.0397
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0068
Fatty acids, total saturated 18:2 undifferentiated (g)	13.8971
Fatty acids, total polyunsaturated (g)	14.9299
Vitamin E (alpha-tocopherol) (mg)	1.2098
Sucrose (g)	4.1040
Vitamin B-6 (mg)	1.0047
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0272
Vitamin D (D2 + D3) (g)	0.4536
Vitamin D3 (cholecalciferol) (g)	0.4536
Lysine (g)	1.5638
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0794
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.2131
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0204
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	1.0047
Folate, food (g)	111.1200
Fatty acids, total saturated 20:1 (g)	0.4135
Fatty acids, total monounsaturated (g)	29.5979
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	6.3696
Fatty acids, total polyunsaturated 16:1 t (g)	0.0068
Fatty acids, total polyunsaturated 17:0 (g)	0.1247
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0499
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	116.6914
Fatty acids, total polyunsaturated 16:1 c (g)	0.9843
Fatty acids, total saturated (g)	29.8523
Vitamin B-12 (g)	0.5670
Calcium, Ca (mg)	221.5499
Fatty acids, total saturated 10:0 (g)	0.5035
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0567
Alanine (g)	1.1622
Glutamic acid (g)	4.1519
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0363
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	17.2738
Leucine (g)	1.6666
Folate, DFE (g)	111.1200
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0397
Fiber, total dietary (g)	8.1140
Tryptophan (g)	0.3309
Threonine (g)	0.9166
Fatty acids, total polyunsaturated 18:1 c (g)	18.1743
Manganese, Mn (mg)	0.8641
Protein (g)	35.1388
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	27.5616
Betaine (mg)	4.4957
Phosphorus, P (mg)	607.1891
Tocopherol, gamma (mg)	0.7371

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> UK >> Scottish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Heat half of the butter and the oil in a large frying pan and fry the chicken and bacon for 5 minutes, until lightly browned. | 2. Place a thick layer of potato slices, then onion slices, in the base of a large ovenproof casserole. Season well, add the thyme and dot with half the remaining butter. | 3. Add the chicken and bacon, season to taste and dot with the remaining butter. Cover with the remaining onions and finally a layer of potatoes. Season and dot with butter. Pour over the stock. | 4. Cover and bake at 150°C (300°F) mark 2 for about 2 hours, until the chicken is tender and the potatoes are cooked, adding a little more hot stock if necessary. | 5. Just before serving sprinkle with snipped chives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons	divided	171.0	7.857	5.343	14.4
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
chicken quarter	4	halved		-	-	-	-
bacon	4	ounces	chopped	472.8695	1.4515	14.3108	45.0077
potato	2 1/2		peeled cut	-	-	-	-
onion	2		sliced	120.0	28.02	3.3	0.3
salt pepper				-	-	-	-
thyme	2	teaspoons	chopped	1.6159999999999999	0.3912	0.08900000000000001	0.0269
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
chive				-	-	-	-

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

Cooking in progress....

Stoved Chicken (Chicken Casserole With Potatoes, Bacon and Onion