RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	8.2856
Energy (kCal)	327.52
Carbohydrates (g)	66.4912
Total fats (g)	5.344
Fatty acids, total saturated 20:0 (g)	0.0065
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0458
Fatty acids, total polyunsaturated 17:1 (g)	0.0017
Fatty acids, total trans-monoenoic (g)	0.1598
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0060
Fatty acids, total saturated 4:0 (g)	0.0074
Fatty acids, total trans (g)	0.1910
Riboflavin (mg)	0.2293
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.8184
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0026
Fatty acids, total polyunsaturated 24:1 c (g)	0.0002
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.4677
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.7561
Proline (g)	0.1584
Fatty acids, total polyunsaturated 18:1 t (g)	0.1598
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	13.7900
Adjusted Protein (g)	0.0000
Cystine (g)	0.0350
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	4.3880
Copper, Cu (mg)	0.2773
Maltose (g)	0.0000
Zinc, Zn (mg)	1.2692
Total lipid (fat) (g)	5.3440
Vitamin K (phylloquinone) (g)	3.1600
Cholesterol (mg)	14.1600
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0163
Menaquinone-4 (g)	1.4400
Phytosterols (mg)	105.0000
Folate, total (g)	134.4400
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0043
Vitamin A, IU (IU)	121.2800
Energy (kcal)	327.5200
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0706
Fatty acids, total saturated 14:1 (g)	0.0322
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0327
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0014
Sugars, total (g)	30.4984
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.2848
Vitamin C, total ascorbic acid (mg)	52.0160
Lutein + zeaxanthin (g)	28.9600
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0002
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1938
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0379
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	72.4000
Fatty acids, total saturated 16:0 (g)	1.4750
Carbohydrate, by difference (g)	66.4912
Vitamin D (IU)	0.0000
Fructose (g)	9.0300
Fluoride, F (g)	7.7000
Aspartic acid (g)	0.6999
Tyrosine (g)	0.1345
Potassium, K (mg)	1052.0000
Fatty acids, total saturated 12:0 (g)	0.1073
Vitamin A, RAE (g)	29.7600
Serine (g)	0.1928
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2127
Fatty acids, total trans-polyenoic 22:4 (g)	0.0002
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0014
Fatty acids, total saturated 22:0 (g)	0.0026
Fatty acids, total saturated 14:0 (g)	0.4182
Histidine (g)	0.1201
Isoleucine (g)	0.1371
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0194
Niacin (mg)	0.8343
Water (g)	641.3068
Fatty acids, total saturated 8:0 (g)	0.0348
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0019
Carotene, beta (g)	13.0000
Sodium, Na (mg)	35.4400
Iron, Fe (mg)	1.4868
Energy (kJ)	1361.2000
Ash (g)	2.5724
Caffeine (mg)	0.0000
Glycine (g)	0.1932
Fatty acids, total trans-polyenoic (g)	0.0312
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0014
Fatty acids, total saturated 18:2 undifferentiated (g)	0.2465
Fatty acids, total polyunsaturated (g)	0.3110
Vitamin E (alpha-tocopherol) (mg)	0.2312
Sucrose (g)	6.9300
Vitamin B-6 (mg)	0.8498
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0487
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.3390
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0046
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.9743
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)	0.0410
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3268
Folate, food (g)	134.4400
Fatty acids, total saturated 20:1 (g)	0.0070
Fatty acids, total monounsaturated (g)	1.1936
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1051
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0259
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	47.3080
Fatty acids, total polyunsaturated 16:1 c (g)	0.0706
Fatty acids, total saturated (g)	2.7276
Vitamin B-12 (g)	0.0504
Calcium, Ca (mg)	185.2400
Fatty acids, total saturated 10:0 (g)	0.0907
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1748
Glutamic acid (g)	1.9675
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0002
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	29.0400
Leucine (g)	0.2523
Folate, DFE (g)	134.4400
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0312
Fiber, total dietary (g)	11.9000
Tryptophan (g)	0.1081
Threonine (g)	0.1811
Fatty acids, total polyunsaturated 18:1 c (g)	0.8311
Manganese, Mn (mg)	0.9066
Protein (g)	8.2856
Cryptoxanthin, beta (g)	0.2400
Fatty acids, total saturated 18:1 undifferentiated (g)	1.0820
Betaine (mg)	0.8440
Phosphorus, P (mg)	221.2400
Tocopherol, gamma (mg)	0.0720

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. Firstly, start off by cleaning and cutting the chicken into pieces. | 2. Then, place the chicken carcass in a stewing pan. | 3. Bring to boiling point until you get a broth. | 4. Lowe flame and simmer. | 5. Keep warm for 15 minutes or more. | 6. Sear 4 chicken legs in butter. | 7. Add the chicken broth. | 8. Cover for 20 minutes. | 9. Remove the pieces. | 10. Stir the sauce until it boils. | 11. Add sour cream. | 12. Place in a pot. | 13. Garnish with chopped sliced mushrooms cooked in hot boiled water with salt, butter and lemon juice. | 14. Add small peeled onions as well. | 15. Now, get onto making the rice. | 16. For the rice, first of all, boil it. | 17. Sauté until golden. | 18. Add chopped onions and 2 tablespoons of butter. | 19. Add a cup of water to the chicken broth for 1 volume and rice and a bouquet garni. | 20. Continue to boil covered. | 21. Cook rice pilaf in the oven at 200C for 16-18 minutes. | 22. Pour the gravy over the chicken. | 23. Garnish with fresh chopped parsley and serve hot! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1		cut	-	-	-	-
grain rice	1			-	-	-	-
mushroom	250			-	-	-	-
onion	10			280.0	65.38	7.7	0.7
butter				-	-	-	-
cream	2	tablespoons	sour	47.52	1.1112	0.5856	4.644
salt				-	-	-	-
pepper				-	-	-	-
lemon juice				-	-	-	-
bouquet garni				-	-	-	-

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

Cooking in progress....

Wonderful and Inviting Chicken Fricassee and Its Rice Pilaf