RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.7387
Energy (kCal)	280.611
Carbohydrates (g)	10.1643
Total fats (g)	25.299
Fatty acids, total saturated 20:0 (g)	0.0141
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1493
Fatty acids, total polyunsaturated 17:1 (g)	0.0195
Fatty acids, total trans-monoenoic (g)	0.3000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0174
Fatty acids, total saturated 4:0 (g)	0.2196
Fatty acids, total trans (g)	0.3708
Riboflavin (mg)	0.2212
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.8760
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0060
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)	1.6804
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.8214
Proline (g)	0.3507
Fatty acids, total polyunsaturated 18:1 t (g)	0.2673
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.1136
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.9601
Copper, Cu (mg)	0.5112
Maltose (g)	0.0000
Zinc, Zn (mg)	1.5925
Total lipid (fat) (g)	25.2990
Vitamin K (phylloquinone) (g)	125.6000
Cholesterol (mg)	33.9000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0366
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.3800
Folate, total (g)	67.5020
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0117
Vitamin A, IU (IU)	1102.7490
Energy (kcal)	280.6110
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2406
Fatty acids, total saturated 14:1 (g)	0.1032
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1994
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0027
Sugars, total (g)	0.9406
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0270
Vitamin C, total ascorbic acid (mg)	10.4305
Lutein + zeaxanthin (g)	422.6360
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3626
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0009
Magnesium, Mg (mg)	37.1675
Fatty acids, total saturated 16:0 (g)	4.0860
Carbohydrate, by difference (g)	10.1643
Vitamin D (IU)	18.9000
Fructose (g)	0.0000
Fluoride, F (g)	0.9000
Aspartic acid (g)	0.5809
Tyrosine (g)	0.2702
Potassium, K (mg)	228.8540
Fatty acids, total saturated 12:0 (g)	0.3150
Vitamin A, RAE (g)	156.2710
Serine (g)	0.3298
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3332
Fatty acids, total trans-polyenoic 22:4 (g)	0.0030
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0027
Fatty acids, total saturated 22:0 (g)	0.0045
Fatty acids, total saturated 14:0 (g)	1.0360
Histidine (g)	0.1816
Isoleucine (g)	0.2826
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0564
Niacin (mg)	2.0235
Water (g)	60.5843
Fatty acids, total saturated 8:0 (g)	0.1152
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0024
Carotene, beta (g)	406.5290
Sodium, Na (mg)	37.0985
Iron, Fe (mg)	1.4207
Energy (kJ)	1173.9010
Ash (g)	1.9534
Caffeine (mg)	0.0000
Glycine (g)	0.3968
Fatty acids, total trans-polyenoic (g)	0.0708
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0006
Fatty acids, total saturated 18:2 undifferentiated (g)	6.5987
Fatty acids, total polyunsaturated (g)	6.7990
Vitamin E (alpha-tocopherol) (mg)	0.3330
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0820
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1827
Vitamin D (D2 + D3) (g)	0.4800
Vitamin D3 (cholecalciferol) (g)	0.4800
Lysine (g)	0.2223
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0123
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.4090
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)	0.1059
Fatty acids, total trans-polyenoic 18:3i (g)	0.0012
Thiamin (mg)	0.4081
Folate, food (g)	67.5020
Fatty acids, total saturated 20:1 (g)	0.0396
Fatty acids, total monounsaturated (g)	8.1911
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.2622
Fatty acids, total polyunsaturated 16:1 t (g)	0.0327
Fatty acids, total polyunsaturated 17:0 (g)	0.0630
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	6.0128
Fatty acids, total polyunsaturated 16:1 c (g)	0.1641
Fatty acids, total saturated (g)	8.9391
Vitamin B-12 (g)	0.0480
Calcium, Ca (mg)	159.7005
Fatty acids, total saturated 10:0 (g)	0.2715
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.3214
Glutamic acid (g)	1.3821
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0006
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	121.5000
Leucine (g)	0.4949
Folate, DFE (g)	67.5020
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0696
Fiber, total dietary (g)	3.1383
Tryptophan (g)	0.1402
Threonine (g)	0.2688
Fatty acids, total polyunsaturated 18:1 c (g)	2.1234
Manganese, Mn (mg)	0.4641
Protein (g)	6.7387
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	7.7816
Betaine (mg)	0.0000
Phosphorus, P (mg)	254.7580
Tocopherol, gamma (mg)	0.1123

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. Wash chicken. Cut into serving pieces. Pat dry with paper towels. | 2. Heat large frying pan over medium heat, add butter, and sauté chicken until nicely browned. Season with salt and pepper. Pour Calvados over chicken. Carefully ignite using either a long wooden match or long-barreled butane lighter. Spoon pan juices over chicken while flaming. Remove chicken and pan juices to crockery pot. | 3. In medium bowl combine chicken stock base, parsley, herbs and wine. Pour over chicken. Cover. Cook on low (200°F) 6 to 8 hours. Remove chicken to heated platter. | 4. Turn heat to high (300°F). Blend arrowroot with water. Stir into pan juices. Cook on high until mixture thicken and boils. Stir in cream. Heat to serving temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
broiler fryer chicken	1			-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
salt				-	-	-	-
pepper				-	-	-	-
calvados	1/4	cup		-	-	-	-
chicken base	1	tablespoon		-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
herb	2	teaspoons	chopped	-	-	-	-
white wine	1/2	cup		-	-	-	-
arrowroot	1	tablespoon		4.875	1.0042	0.318	0.015
water	2	tablespoons		0.0	0.0	0.0	0.0
heavy cream	1/4	cup		102.0	0.8220000000000001	0.852	10.824000000000002

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

Cooking in progress....

Chicken With Calvados (Crock Pot)