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Chicken With Shallots, Prunes, and Armagnac

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)375.0663
Energy (kCal)2197.1123
Carbohydrates (g)67.7079
Total fats (g)39.8309
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil prunes with 1/3 cup Armagnac in small saucepan until almost all liquid is absorbed, about 3 minutes. Cover and set aside. | 2. Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet, skin side down; cook until browned, about 5 minutes per side. Transfer to plate. Pour off all but 2 tablespoons drippings. Add shallots; cook until browned in spots, about 5 minutes. Add remaining 1/3 cup Armagnac; boil 30 seconds, scraping up browned bits. Add broth, prunes, and thyme sprigs; bring to boil. Add chicken in single layer, skin side up, and any accumulated juices. Cover, reduce heat to medium, and simmer until chicken is cooked through, about 17 minutes. Transfer chicken to plate. | 3. Stir vinegar into sauce; simmer until thickened, 3 minutes. Remove thyme sprigs. Season with salt and pepper. Pour sauce over chicken. Sprinkle with chopped thyme. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    prune 1 cup pitted 245.7 65.05199999999999 2.0358 0.46799999999999997
    armagnac 2/3 cup divided 1613.8703 0.0 359.0408 9.0667
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    range chicken 4 lbs free 1613.8703 0.0 359.0408 9.0667
    shallot 12 peeled - - - -
    chicken broth 1 1/4 1/4 97.65 2.3625 13.923 3.2760000000000002
    thyme sprig 3 1613.8703 0.0 359.0408 9.0667
    thyme 1 1/2 1/2 chopped 1.212 0.2934 0.0667 0.0202
    sherry wine vinegar 1 teaspoon 1613.8703 0.0 359.0408 9.0667

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



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