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Chicken Vichy

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)248.7022
Energy (kCal)3489.3741
Carbohydrates (g)79.1912
Total fats (g)238.4437
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a deep pan melt the butter and fry the chicken till browned all over. | 2. Pour in the sherry and flambe the chicken, when the flames die out remove the chicken from the pan and set aside. | 3. Add the onions and carrots to the pot and sweat them over low heat, with the pot covered, cook till they are tender. | 4. Place the chicken on top of the onions, add the red wine, stock, bouquet garni and tomato puree. Stir well cover the the pot, bring it to the boil, reduce the heat and cook till the chicken is cooked. | 5. Remove the chicken and strain the juices into a small pan, thicken with the cornflower mixed with water, boil. | 6. Pour the sauce over the chicken. | 7. Serve with roasted vegetables (potatoes/parsnips ) and a green vegetable. Enjoy. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    roasting chicken 3 2896.8066 1.224 232.4245 210.2565
    butter 2 ounces 323.19 14.8497 10.0983 27.215999999999998
    sherry wine 1/2 glass - - - -
    onion 2 sliced 128.0 29.888 3.52 0.32
    carrot 2 sliced 104.96 24.5248 2.3808 0.6144
    red wine 1 glass - - - -
    chicken stock 5 fluid - - - -
    tomato puree 1 tablespoon 5.9375 1.4031 0.2578 0.0328
    bouquet garni 1 - - - -
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004
    water - - - -

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



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