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Chicken with Fennel

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)102.1826
Energy (kCal)3046.8993
Carbohydrates (g)31.6665
Total fats (g)287.956
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the chicken into serving pieces and pat dry. | 2. Melt the lard in a casserole over medium-high heat and brown the chicken. | 3. When it is golden brown, add the water and salt to taste. | 4. Lower the heat and simmer, covered, for 40 to 45 minutes or until tender. | 5. Meanwhile, wash and thoroughly dry the herbs. | 6. Grind the almonds finely in a mortar and pestle or food processor, and then add the herbs and blend to a paste. | 7. Remove the chicken from the casserole and keep it warm in a very low oven, covered loosely with aluminum foil. | 8. Add the almond mixture to the casserole and reduce over medium heat until the sauce has thickened. | 9. Arrange the chicken on a serving platter and strain the sauce over the chicken. | 10. Sprinkle with the spices to taste and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    range chicken 1 free 403.4676 0.0 89.7602 2.2667
    almond 2/3 cup unblanched 1284.7467 0.0 0.0 145.3333
    fennel 1/2 cup 13.485 3.1755 0.5394 0.087
    parsley 1/2 cup 10.8 1.899 0.8909999999999999 0.237
    water 2 cups bottled 1104.0 26.592 10.992 114.432
    fine herbes 1/2 teaspoon 403.4676 0.0 89.7602 2.2667
    lard oil 2 tablespoons 230.4 0.0 0.0 25.6
    salt - - - -

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



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