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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pat chicken dry and dredge in seasoned flour, shaking off excess. | 2. In a heatproof casserole, heat oil over moderate-high heat until hot but not smoking, and brown chicken. | 3. Transfer to a plate. | 4. Add to the casserole the onion, mushrooms, garlic, tomato paste, flour, rosemary and thyme, and cook mixture, stirring, for 1 minute. | 5. Return chicken, skin side up, add wine and broth, and bring liquid to a boil. | 6. Braise chicken, covered, in a preheated 420F (205C) oven for 20 minutes, or until tender. | 7. Season with salt and pepper. | 8. Sprinkle with parsley and serve over noodles. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken leg	4			3880.5421	3.0827	296.8433	289.2273
flour			seasoned	-	-	-	-
salt pepper chicken				201.7333	0.0	44.88	1.1333
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	64.0	14.944	1.76	0.16
button mushroom	8	ounces	sliced	201.7333	0.0	44.88	1.1333
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
tomato paste	4	tablespoons		52.48	12.1024	2.7648	0.3008
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
rosemary	1/2	teaspoon	crumbled dried	0.4585	0.0724	0.0116	0.0205
thyme	1/2	teaspoon	crumbled dried	0.40399999999999997	0.0978	0.0222	0.0067
white wine	1	cup		-	-	-	-
chicken broth	1 1/2	cups		117.18	2.835	16.7076	3.9312
parsley	1/2	cup	minced	10.8	1.899	0.8909999999999999	0.237
noodle			buttered	-	-	-	-

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