RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	74.3688
Energy (kCal)	950.2807
Carbohydrates (g)	18.57
Total fats (g)	64.8183
Fatty acids, total saturated 20:0 (g)	0.0204
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4554
Fatty acids, total polyunsaturated 17:1 (g)	0.0261
Fatty acids, total trans-monoenoic (g)	0.1690
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2392
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.2087
Riboflavin (mg)	0.9677
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0385
Fatty acids, total polyunsaturated 24:1 c (g)	0.0011
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	2.8932
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.7923
Proline (g)	0.2439
Fatty acids, total polyunsaturated 18:1 t (g)	0.1565
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.1080
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	61.2769
Copper, Cu (mg)	1.2610
Maltose (g)	0.0000
Zinc, Zn (mg)	6.8822
Total lipid (fat) (g)	64.8183
Vitamin K (phylloquinone) (g)	7.4251
Cholesterol (mg)	218.0556
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0034
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.2733
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	25.8400
Folate, total (g)	86.9198
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0147
Vitamin A, IU (IU)	311.5260
Energy (kcal)	950.2807
Fatty acids, total saturated 16:1 undifferentiated (g)	0.8533
Fatty acids, total saturated 14:1 (g)	0.0238
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1764
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0589
Sugars, total (g)	3.7920
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	1.1204
Lutein + zeaxanthin (g)	2.4000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0827
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2997
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0034
Magnesium, Mg (mg)	102.5170
Fatty acids, total saturated 16:0 (g)	7.8082
Carbohydrate, by difference (g)	18.5700
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.4959
Tyrosine (g)	0.2238
Potassium, K (mg)	1295.7282
Fatty acids, total saturated 12:0 (g)	12.8137
Vitamin A, RAE (g)	83.5918
Serine (g)	0.2913
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2832
Fatty acids, total trans-polyenoic 22:4 (g)	0.0227
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0034
Fatty acids, total saturated 22:0 (g)	0.0079
Fatty acids, total saturated 14:0 (g)	4.6850
Histidine (g)	0.1572
Isoleucine (g)	0.2309
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0249
Niacin (mg)	12.6519
Water (g)	470.3677
Fatty acids, total saturated 8:0 (g)	0.8989
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0306
Carotene, beta (g)	11.4040
Sodium, Na (mg)	1731.7936
Iron, Fe (mg)	6.0877
Energy (kJ)	3974.3728
Ash (g)	9.6117
Caffeine (mg)	0.0000
Glycine (g)	0.3660
Fatty acids, total trans-polyenoic (g)	0.0408
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0113
Fatty acids, total saturated 18:2 undifferentiated (g)	12.0200
Fatty acids, total polyunsaturated (g)	12.9741
Vitamin E (alpha-tocopherol) (mg)	2.3663
Sucrose (g)	2.6649
Vitamin B-6 (mg)	0.7412
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0555
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1718
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0181
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.9752
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)	0.0261
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.7751
Folate, food (g)	86.9198
Fatty acids, total saturated 20:1 (g)	0.1272
Fatty acids, total monounsaturated (g)	17.1923
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	4.7593
Fatty acids, total polyunsaturated 16:1 t (g)	0.0125
Fatty acids, total polyunsaturated 17:0 (g)	0.0454
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.3697
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	169.4677
Fatty acids, total polyunsaturated 16:1 c (g)	0.5500
Fatty acids, total saturated (g)	30.3704
Vitamin B-12 (g)	3.6161
Calcium, Ca (mg)	493.0051
Fatty acids, total saturated 10:0 (g)	1.0110
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2793
Glutamic acid (g)	1.1916
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0034
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	81.7398
Leucine (g)	0.4102
Folate, DFE (g)	75.5800
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0408
Fiber, total dietary (g)	2.8460
Tryptophan (g)	0.1175
Threonine (g)	0.2223
Fatty acids, total polyunsaturated 18:1 c (g)	6.1870
Manganese, Mn (mg)	0.4655
Protein (g)	74.3688
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	16.1408
Betaine (mg)	0.0000
Phosphorus, P (mg)	950.5675
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Fry the bacon in its own fat in a large frying pan until beginning to brown. Add the onions and fry until browned, then add the mushrooms and fry for 2 minutes. Transfer the bacon and vegetables to a flameproof casserole with a slotted spoon. | 2. Coat the chicken joints with the flour, seasoned with salt and pepper. Heat the butter and the oil in the frying pan, add the chicken and fry until browned all over. Transfer the chicken to the casserole. | 3. Gradually stir the white wine into the frying pan. Bring to the boil, scraping any sediment from the bottom of the pan, then pour over the chicken joints in the casserole. | 4. Add the chicken stock, garlic herbs and seasoning to taste to the frying pan. Bring to the boil, then pour over the chicken. | 5. Cover and cook in the oven at 170°C (325°F) mark 3 for 1 hour or until the chicken is tender. | 6. Skim any fat from the cooking liquid. Garnish with chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	4	ounces	rinded diced lean	256.2794	2.1432	18.0756	19.1983
white pearl onion	1	lb	skinned	201.7333	0.0	44.88	1.1333
button mushroom	8	ounces		201.7333	0.0	44.88	1.1333
chicken quarter	6	halved		201.7333	0.0	44.88	1.1333
plain flour	2	ounces		201.7333	0.0	44.88	1.1333
salt pepper				201.7333	0.0	44.88	1.1333
butter	2	tablespoons		171.0	7.857	5.343	14.4
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
white wine	1	cup		-	-	-	-
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88
garlic clove	1		skinned crushed	201.7333	0.0	44.88	1.1333
thyme	1/2	teaspoon	dried	0.40399999999999997	0.0978	0.0222	0.0067
bay leaf	2			-	-	-	-
parsley			chopped	-	-	-	-

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

Cooking in progress....

Chicken in White Wine