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Pot Roast Chicken With Mushrooms and Marsala

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)56.9968
Energy (kCal)405.0133
Carbohydrates (g)24.2456
Total fats (g)6.8973
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 350°F | 2. Place the chicken breast side up in a casserole dish or small roasting tin and add the shallots, garlic, thyme, stock, Marsala and some salt and freshly ground black pepper. | 3. Cover and roast for 1 hour. | 4. Remove the lid or foil and stir in the mushrooms. | 5. Cook uncovered for 30 minutes or until the chicken has browned and is completely cooked through. | 6. Transfer the chicken to a warm serving dish and leave to rest for 5 minutes Place the casserole or roasting tin on the heat, add the cornstarch and bring to the boil, stirring until the gravy thickens. | 7. Serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    range chicken 1 free 201.7333 0.0 44.88 1.1333
    shallot 8 halved - - - -
    garlic clove 2 sliced 201.7333 0.0 44.88 1.1333
    thyme 2 sprigs - - - -
    chicken stock 2 cups 172.8 16.944000000000003 12.095999999999998 5.76
    marsala 2/3 cup 201.7333 0.0 44.88 1.1333
    chestnut mushroom 8 ounces 201.7333 0.0 44.88 1.1333
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004

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



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