RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	12.5574
Energy (kCal)	547.155
Carbohydrates (g)	63.7236
Total fats (g)	29.5571
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2192
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)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.4206
Tocopherol, beta (mg)	0.0000
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)	1.2140
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.5947
Proline (g)	0.4969
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	9.2374
Adjusted Protein (g)	0.0000
Cystine (g)	0.2180
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.5512
Copper, Cu (mg)	1.0944
Maltose (g)	0.0000
Zinc, Zn (mg)	2.9908
Total lipid (fat) (g)	29.5571
Vitamin K (phylloquinone) (g)	25.4845
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0014
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	3.0300
Folate, total (g)	90.0500
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	601.8600
Energy (kcal)	547.1550
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0869
Fatty acids, total saturated 14:1 (g)	0.0003
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3553
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	33.0916
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0050
Vitamin C, total ascorbic acid (mg)	7.4673
Lutein + zeaxanthin (g)	358.9625
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.6106
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)	80.7700
Fatty acids, total saturated 16:0 (g)	2.5957
Carbohydrate, by difference (g)	63.7236
Vitamin D (IU)	0.0000
Fructose (g)	17.0546
Fluoride, F (g)	2.0200
Aspartic acid (g)	1.0509
Tyrosine (g)	0.4521
Potassium, K (mg)	796.2075
Fatty acids, total saturated 12:0 (g)	0.0002
Vitamin A, RAE (g)	29.6100
Serine (g)	0.5927
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.5765
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)	0.0728
Histidine (g)	0.3205
Isoleucine (g)	0.4702
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	4.1513
Water (g)	349.5059
Fatty acids, total saturated 8:0 (g)	0.0000
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)	333.5625
Sodium, Na (mg)	88.2925
Iron, Fe (mg)	2.1202
Energy (kJ)	2286.9925
Ash (g)	4.3793
Caffeine (mg)	0.0000
Glycine (g)	0.7426
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)	12.4341
Fatty acids, total polyunsaturated (g)	12.6665
Vitamin E (alpha-tocopherol) (mg)	0.7605
Sucrose (g)	6.5522
Vitamin B-6 (mg)	0.2574
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.3562
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)	0.0000
Starch (g)	0.1670
Pantothenic acid (mg)	0.7476
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)	0.0002
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.8476
Folate, food (g)	90.0500
Fatty acids, total saturated 20:1 (g)	0.0402
Fatty acids, total monounsaturated (g)	10.8933
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0018
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)	15.2142
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	4.0605
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	289.8150
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.2424
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.5702
Glutamic acid (g)	2.4286
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.8346
Folate, DFE (g)	80.0300
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)	15.7858
Tryptophan (g)	0.2385
Threonine (g)	0.4535
Fatty acids, total polyunsaturated 18:1 c (g)	0.0006
Manganese, Mn (mg)	1.0750
Protein (g)	12.5574
Cryptoxanthin, beta (g)	7.2900
Fatty acids, total saturated 18:1 undifferentiated (g)	10.7545
Betaine (mg)	0.0505
Phosphorus, P (mg)	504.6200
Tocopherol, gamma (mg)	0.0000

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. Peel and core apples. Finely chop half of one apple and cut the rest into 12 wedges. Toss the apple in lemon juice. | 2. Heat half the butter in large frying pan. Add the chicken pieces, skin side down, and cook until golden. Turn chicken over and cook another 5 minutes. Remove the chicken and pour off fat. | 3. Heat 1 tablespoon butter in the same pan and add onion, celery and chopped apple. Fry over moderate heat for 5 minutes without browning. | 4. Remove from heat. Sprinkle flour into mixture and stir. Add Calvados and return to heat. Gradually stir in cider. Bring to a boil, return chicken to pan, cover and simmer gently for 15 minutes. | 5. Heat remaining butter in small frying pan. Add apple wedges and fry over moderate heat until browned and tender. Remove from heat and keep warm. | 6. Remove the chicken pieces from the pan to a platter and keep warm. Skim excess fat from cooking liquid. Add creme fraiche, bring just to a boil and simmer 4 minutes, until it thickens enough to coat the back of a wooden spoon. Season with salt and pepper. Pour sauce over chicken and serve with warm apple wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
frying chicken	3 1/2		cut discard	-	-	-	-
granny smith apple	2			193.72	45.4574	1.4696	0.6346
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
butter	4	tablespoons	unsalted	342.0	15.714	10.686	28.8
yellow onion	1/2		peeled chopped	-	-	-	-
celery	1/2		chopped	8.08	1.4999	0.3484	0.0859
purpose flour	1	tablespoon		-	-	-	-
calvados	1/3	cup		-	-	-	-
hard alcoholic cider	1 1/2	1/2		-	-	-	-
creme fraiche	1/3	cup		-	-	-	-
salt pepper				-	-	-	-

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

Cooking in progress....

Poulet Au Cidre (Chicken in Cider and Calvados)