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Poulet Au Verjus With Tomatoes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)40.3668
Energy (kCal)1395.0199
Carbohydrates (g)220.0504
Total fats (g)47.4047
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Season chicken pieces with salt and pepper and coat with flour. | 2. Head the skillet on medium heat and add olive oil and butter. Brown chicken pieces in skillet for about 5-7 minutes per side. | 3. Remove chicken pieces to plate and pour off excess fat from skillet. Deglaze skillet with verjus. | 4. Add shallots, tomatoes and paste to the skillet. Return chicken pieces and simmer 5 minutes on high heat to reduce liquid by half. Add stock and return to gentle simmer another 5-8 minutes, turning chicken pieces once. | 5. Remove chicken pieces to low oven and reduce sauce on pan to concentrate flavors and thicken. | 6. Remove from heat and and add remaining 1 T butter and fresh chopped herbs. Serve sauce over warm chicken. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 3 1/2 cut - - - -
    flour 1/2 cup 289.14 63.3027 4.7005 1.1218
    salt pepper - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    butter 2 tablespoons unsalted 171.0 7.857 5.343 14.4
    verjus 1 cup - - - -
    shallot 4 peeled sliced 460.8 107.52 16.0 0.64
    tomato 2 peeled seeded chopped 124.1379 27.5262 6.4768 1.0795
    tomato paste 1 tablespoon 13.12 3.0256 0.6912 0.0752
    chicken stock 1 cup 86.4 8.472000000000001 6.047999999999999 2.88
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06
    chervil 2 tablespoons chopped 9.006 1.8658 0.8816 0.1482

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



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