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Chicken Bordeaux

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)207.4251
Energy (kCal)2186.4502
Carbohydrates (g)32.8766
Total fats (g)131.7028
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt 1 teaspoon butter and lightly sautee mushrooms. Remove and set aside. | 2. Melt remaining butter. | 3. Add garlic and cook about 1 minute. Remove and set aside. | 4. Coat chicken with 1/2 cup flour. | 5. Season with salt and pepper. | 6. Heat oil in a heavy skillet. | 7. Add chicken and brown on all sides. | 8. Cover and cook over low heat for 25 minutes. | 9. Drain oil from skillet. | 10. Add tomatoes and bring to a boil. | 11. Add enough water to the remaining flour to make a paste. | 12. Stir into tomatoes and cook, stirring, until thickened. | 13. Add wine, mushrooms and garlic. | 14. Cover and simmer until chicken is tender, about 20 minutes longer. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 2 teaspoons divided 57.0 2.6189999999999998 1.781 4.8
    mushroom 1 cup sliced - - - -
    garlic clove 1 chopped 806.9352 0.0 179.5204 4.5333
    frying chicken 2 pounds quartered 806.9352 0.0 179.5204 4.5333
    flour 3/4 cup divided 273.42 20.1096 23.8203 13.0095
    salt 1 teaspoon - - - -
    black pepper - - - -
    vegetable oil 1/2 cup 939.58 0.0 0.0 109.0
    tomato 1 cup canned undrained 41.4 9.18 2.16 0.36
    water - - - -
    wine 1 1/2 cups 68.115 0.968 0.1434 0.0

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



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