RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	20.5759
Energy (kCal)	217.2345
Carbohydrates (g)	30.6739
Total fats (g)	2.3933
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0481
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0147
Fatty acids, total saturated 4:0 (g)	0.0459
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1655
Tocopherol, beta (mg)	0.0397
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0034
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.2146
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0833
Proline (g)	0.0595
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	4.9612
Adjusted Protein (g)	0.0000
Cystine (g)	0.0357
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	17.1203
Copper, Cu (mg)	0.3580
Maltose (g)	0.0000
Zinc, Zn (mg)	1.8842
Total lipid (fat) (g)	2.3933
Vitamin K (phylloquinone) (g)	31.6662
Cholesterol (mg)	19.8366
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	27.7825
Folate, total (g)	73.3113
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	3504.7128
Energy (kcal)	217.2345
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0400
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0238
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0065
Sugars, total (g)	12.5686
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0397
Vitamin C, total ascorbic acid (mg)	60.4267
Lutein + zeaxanthin (g)	496.3383
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0094
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0788
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	66.7147
Fatty acids, total saturated 16:0 (g)	0.4813
Carbohydrate, by difference (g)	30.6739
Vitamin D (IU)	0.0000
Fructose (g)	5.4374
Fluoride, F (g)	9.1285
Aspartic acid (g)	0.5358
Tyrosine (g)	0.0556
Potassium, K (mg)	1326.5159
Fatty acids, total saturated 12:0 (g)	0.0406
Vitamin A, RAE (g)	193.0968
Serine (g)	0.1032
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1072
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.1435
Histidine (g)	0.0556
Isoleucine (g)	0.0782
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.8887
Water (g)	414.7374
Fatty acids, total saturated 8:0 (g)	0.0169
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	1861.4685
Sodium, Na (mg)	531.9465
Iron, Fe (mg)	4.2056
Energy (kJ)	903.5228
Ash (g)	4.5557
Caffeine (mg)	0.0000
Glycine (g)	0.0754
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.3609
Fatty acids, total polyunsaturated (g)	0.4431
Vitamin E (alpha-tocopherol) (mg)	2.3098
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.3882
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0272
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1102
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	10212.0542
Starch (g)	0.0000
Pantothenic acid (mg)	0.3630
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2082
Folate, food (g)	73.3113
Fatty acids, total saturated 20:1 (g)	0.0215
Fatty acids, total monounsaturated (g)	0.5597
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	49.8333
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.0400
Vitamin B-12 (g)	0.5951
Calcium, Ca (mg)	327.8285
Fatty acids, total saturated 10:0 (g)	0.0362
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1072
Glutamic acid (g)	1.7106
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	401.0318
Vitamin E, added (mg)	0.0000
Retinol (g)	19.7263
Leucine (g)	0.1055
Folate, DFE (g)	73.3113
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	5.0987
Tryptophan (g)	0.0265
Threonine (g)	0.1109
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.4938
Protein (g)	20.5759
Cryptoxanthin, beta (g)	0.5100
Fatty acids, total saturated 18:1 undifferentiated (g)	0.4978
Betaine (mg)	0.3969
Phosphorus, P (mg)	357.4447
Tocopherol, gamma (mg)	0.4763

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Set the oven to 375°F | 2. To prepare the stuffing slit each sausage skin lengthways and remove the meat. | 3. Put into a bowl, adding the olives, lemon zest, thyme, sage, salt and pepper, and mix well. | 4. Unfold and lay out the chicken thighs, smooth side down, season and fill with a tablespoon of sausage meat stuffing. | 5. Bring each edge of the chicken towards the middle, over the stuffing and arrange in an ovenproof dish, join side down. Season all over. | 6. Blend together the sauce ingredients in a bowl and pour over the thighs, ensuring all are covered and then sprinkle with the Parmesan. | 7. Bake for about 30-40 minutes until the chicken is tender and the sauce is piping hot. | 8. Garnish with parsley and serve with herby crushed new potatoes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork sausage link	3			-	-	-	-
black olive	1	ounce	stoned chopped	25.2167	0.0	5.61	0.1417
lemon zest	1		grated	25.2167	0.0	5.61	0.1417
thyme	1	tablespoon	chopped	2.424	0.5868	0.1334	0.0403
sage	1	tablespoon	chopped	-	-	-	-
salt black pepper			ground	25.2167	0.0	5.61	0.1417
chicken thigh	8	boneless	skinless boneless	-	-	-	-
parmesan cheese	1	ounce	grated	104.8931	11.3398	11.3398	1.4175
dark soy sauce	2	tablespoons		25.2167	0.0	5.61	0.1417
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0
clear honey	1	tablespoon		25.2167	0.0	5.61	0.1417
grain mustard	2	teaspoons		25.2167	0.0	5.61	0.1417
tomato	14	ounces	chopped	71.4407	15.4391	3.4927	0.7938
flat leaf parsley	1	bunch		25.2167	0.0	5.61	0.1417

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

Cooking in progress....

Provençal Stuffed Chicken Thighs