RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	12.6933
Energy (kCal)	326.3827
Carbohydrates (g)	39.145
Total fats (g)	15.9026
Fatty acids, total saturated 20:0 (g)	0.0559
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1398
Fatty acids, total polyunsaturated 17:1 (g)	0.0169
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.2773
Tocopherol, beta (mg)	0.0148
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.3832
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2968
Proline (g)	0.1495
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.1575
Adjusted Protein (g)	0.0000
Cystine (g)	0.0776
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	5.5117
Copper, Cu (mg)	0.6039
Maltose (g)	0.0000
Zinc, Zn (mg)	0.8563
Total lipid (fat) (g)	15.9026
Vitamin K (phylloquinone) (g)	55.4816
Cholesterol (mg)	1.2600
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0035
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	55.9510
Folate, total (g)	74.2828
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	2764.8411
Energy (kcal)	326.3827
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2511
Fatty acids, total saturated 14:1 (g)	0.0004
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0479
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	24.2494
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0835
Vitamin C, total ascorbic acid (mg)	111.9871
Lutein + zeaxanthin (g)	16.8420
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1792
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)	65.6172
Fatty acids, total saturated 16:0 (g)	1.9668
Carbohydrate, by difference (g)	39.1450
Vitamin D (IU)	0.0000
Fructose (g)	2.0693
Fluoride, F (g)	2.5466
Aspartic acid (g)	0.8840
Tyrosine (g)	0.1228
Potassium, K (mg)	1348.4325
Fatty acids, total saturated 12:0 (g)	0.0023
Vitamin A, RAE (g)	137.6506
Serine (g)	0.1791
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1821
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)	0.0174
Fatty acids, total saturated 14:0 (g)	0.0198
Histidine (g)	0.1026
Isoleucine (g)	0.1552
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	5.1552
Water (g)	654.4680
Fatty acids, total saturated 8:0 (g)	0.0025
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)	1491.4727
Sodium, Na (mg)	844.9075
Iron, Fe (mg)	3.3900
Energy (kJ)	1358.5873
Ash (g)	5.1081
Caffeine (mg)	0.0000
Glycine (g)	0.1777
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)	1.9387
Fatty acids, total polyunsaturated (g)	2.0945
Vitamin E (alpha-tocopherol) (mg)	3.6216
Sucrose (g)	1.5845
Vitamin B-6 (mg)	0.5697
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0003
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2556
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0035
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.4600
Starch (g)	0.0000
Pantothenic acid (mg)	2.4072
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)	0.3390
Folate, food (g)	74.2828
Fatty acids, total saturated 20:1 (g)	0.0546
Fatty acids, total monounsaturated (g)	10.6076
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)	0.0030
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	58.4752
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	2.4749
Vitamin B-12 (g)	0.2520
Calcium, Ca (mg)	111.5855
Fatty acids, total saturated 10:0 (g)	0.0009
Galactose (g)	0.0034
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1924
Glutamic acid (g)	2.3249
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	331.9651
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.2514
Folate, DFE (g)	74.2828
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)	8.0356
Tryptophan (g)	0.0625
Threonine (g)	0.1674
Fatty acids, total polyunsaturated 18:1 c (g)	0.0149
Manganese, Mn (mg)	1.1838
Protein (g)	12.6933
Cryptoxanthin, beta (g)	0.5750
Fatty acids, total saturated 18:1 undifferentiated (g)	10.2720
Betaine (mg)	0.3782
Phosphorus, P (mg)	245.1259
Tocopherol, gamma (mg)	0.2629

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. Preheat oven to 400°F. | 2. Season chicken pieces with salt, pepper, and thyme. | 3. Brown chicken pieces in olive oil. | 4. Saute onion and fennel in remaining oil until tender. | 5. Add garlic to onion, cooking just until fragrant before adding the wine to the pan. | 6. Simmer for about 5 minutes. | 7. Stir tomatoes, chicken broth and rosemary into the sauce then pour over the chicken in an ovenproof baking dish. | 8. Roast the chicken, covered, for 25-35 minutes or until chicken is no longer pink by the bone, adding olives during the last 5 minutes of cooking. | 9. Check seasoning again before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt	1	tablespoon		-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
thyme	1/2	teaspoon	dried	0.40399999999999997	0.0978	0.0222	0.0067
chicken breast	3 -4		bone-in	0.0	0.0	0.0	0.0
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		sliced	64.0	14.944	1.76	0.16
fennel bulb	1		sliced	-	-	-	-
garlic clove	4		crushed	-	-	-	-
white wine	1	cup		-	-	-	-
rosemary	2	sprigs		-	-	-	-
chicken broth	1/2	cup		39.06	0.945	5.5692	1.3104
tomato	15	ounces	crushed diced	97.8057	21.6874	5.1029	0.8505
black olive	1	cup		-	-	-	-

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

Cooking in progress....

Chicken Provencal